All the condiments.
In the past few years I have become a self-proclaimed hummus addict. Now, I haven’t always been that way. Back in my younger years you couldn’t have even gotten me to try hummus. But after going gluten-free and totally re-hauling my diet I was ready to try just about anything. Including hummus.
When I saw Wardeh Harmon’s recipe for lacto-fermented humus in her amazing book The Complete Idiot’s Guide to Fermenting Foods, I was excited to try it out.
I’m still not a huge condiment fan, but if there’s hummus to be had, I will be all over it. So will my kids.
This recipe is basically my Roasted Red Pepper Humus with Wardeh’s fermenting tips thrown in. I’m surprised the humus made it to the jar for its fermentation. I was eating it the whole way!
More delicious condiments & sides.
- Probiotic Blender Ranch Dressing
- Quick & Simple Coleslaw
- Paleo & Whole30 Chimichurri Sauce
- Pumpkin Spice Fruit Dip
- Creamy Buttermilk Avocado Dressing
- Roasted Red Pepper Hummus
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Lacto-Fermented Sprouted Hummus
Free from grain, gluten, eggs, and sugar.
- 2 c. sprouted and cooked chickpeas (Not sure how to sprout? Check out my post on it!)
- 1/2 c. water
- 1/3-1/2 c. olive oil
- 1/4 c. whey
- 1/4 c. tahini
- 1 lemon
- 2 t. granulated garlic
- 1 t. Himalayan salt
- 1/8 t. cumin
- 1/2 red pepper, roasted (optional)
Put everything in a high-powered blender (I use a Blendtec) and puree until desired consistency is reached.
Pour into a wide-mouth quart canning jar and cover tightly with a lid.
Let stand at room temperature for at least 7-12 hours. I usually let it go 3 days.
Enjoy with veggies or homemade tortilla chips.