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. 🙂
The happy hummus monster. 🙂
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!
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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 (I like to make my own to save money)
- 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.