I had soaked and cooked up a bunch of organic chickpeas the other day. A couple of days later I looked at them in the fridge and thought - hummus! I didn't have tahini, but I did have some sesame oil.
I started by pureeing the chickpeas - of course they were dry (not from a can) so they needed some liquid added during the puree. I'm always trying to incorporate the extra whey that's always around, so I just started adding whey during the pureeing. To this I mixed in olive oil, sesame oil, lemon juice, lime juice, lots of fresh pressed garlic, cumin, sea salt, and some chili flakes. Sorry, no measurements - taste, adjust, taste again. Keep going until you taste and say, 'oh wow! that's yummy!' LOL!
At this point I'm remembering my lacto fermented bean dip made of pinto beans from NT. Same thing, right? Pureed beans, whey, salt, spices... I put it all in an old pickle jar and let it sit out on the counter for 2-3 days.
The jar is a bit big and there was about 4-5 inches of air space at the top. It has a tight fitting lid.
Turns out that it was a good thing I had that extra room. Here it is after two days on the counter. It certainly did bubble up and expand! I'm sure I added at least a half cup of whey to this mixture as I was pureeing it. I put it in the fridge yesterday and did have one small taste of it. A wonderful flavor with just a touch of that lacto fermented bite. Hope some of you can try this out! Today I sliced up some cucumbers and bell peppers from yesterday's farmers market trip. Put a bowl of hummus out with the veggies and we all dipped away! It was yummy!