Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

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 not a huge condiment fan, but if there’s hummus to be had, I will be all over it. So will my 2-year old. 🙂

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

The happy hummus monster. 🙂 

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

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!

Lacto-Fermented Sprouted Hummus | grain-free, gluten-free, refined sugar-free | RaiasRecipes.com

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Lacto-Fermented Sprouted Hummus

Free from grain, gluten, eggs, and sugar.

Ingredients

Instructions

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.

Refrigerate leftovers.

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