Lacto Fermented Hummus

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!

 
Shared at The Healthy Home Economist, Monday Mania and Whole Foods for the Holidays. 

Comments

[Teresa]

This sounds yummy. I love hummus. I will definately try this. Thanks for sharing it.

[Tiffany@ The Coconut Mama]

I tried to make this a few months ago and it turned out awful =(. Glad yours turned out good! Mine tasted very sour and bitter. I tried to add more seasonings to help it be more palatable, but this didn't work. I won't give up! I really love hummus =)

[Lintontpair]

Looks fantastic!
Will give it a try this weekend.

[healy]

I love hummus really. My husband introduce me to this kind and I like it. We served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. YUM!

[Sarah, The Healthy Home Economist]

I have never tried this! I've always made my hummus with soaked/cooked chickpeas, but this would be a good option to try as well to eliminate the antinutrients. Thanks for sharing at Monday Mania!

[Katie]

I was just thinking about making more hummus, I'm a bit scared to try lacto-fermenting it. I've lacto-fermented other things before but this is a new idea!

[Heather @ Mommypotamus]

Hey Tara - This looks great! I have a question about hummus prep in general. Rather than buy the canned beans I have always tried making them from scratch. Unfortunately, the skin around the chickpea always creates a funny texture when I blend in my food processor. How do you get yours creamy? Do you take off all the skins? I know that's how the NT recipes goes, but it TAKES FOREVER and is just not worth it IMO. Is there an easier way???