- Thread starter
- #11
miss_thenorth
Frugal Homesteader
As you wish milady 
As copied from the internet, IDK what site I got it from, I never remember
Lacto-Fermented Hummus
3 cups cooked, drained, garbanzo beans (see *note* below)
1/4 cup lemon juice 2
cloves garlic, peeled
2 teaspoons unrefined sea salt
1/4 cup whey
1/2 to 1 teaspoon ground cumin, to taste
1/8 teaspoon ground cayenne, or to taste
2 to 4 Tablespoons filtered water, or more as needed
*add chopped jalapenos, roasted red peppers or sundried tomatoes as desired, to taste, after blended.
You Will Also Need:
1-quart sized wide-mouth jar
In the bowl of a food processor, add the garlic and pulse to mince. Add in the beans, lemon juice, sea salt, whey, cumin, and cayenne. Process until a paste forms.
Add in filtered water, a little at a time, until desired consistency is reached.
Transfer bean mixture to a 1-quart wide mouth jar. Place lid, preferably with air-lock, on top of the jar tightly. Let set at room temperature for about 3 days. Transfer to fridge for long term storage.
Serve at room temperature. For a nice presentation, drizzle dip in serving bowl with olive oil and/or sesame oil. (A light dusting of paprika on top also makes a lovely addition.) Serve with fresh veggies and/or pita chips.
*NOTE* For best nutrition soak dried garbanzo beans 12 hours (or more) in filtered water to cover, along with a few Tablespoons of whey. After soaking, drain the beans and cook as you would normally. (I like to cover the soaked beans with filtered water and cook in the crock pot on low all day about 6 to 8 hours.)
My notes. I added a bit glob of tahini, just cuz I had some. In addition to the water to thin it out, I added some olive oil too, just cuz I like th flavour it adds. If you dont like it too hot, go easy on the jalapenos the first time, as the flavour intensifies during fermentation.
As copied from the internet, IDK what site I got it from, I never remember
Lacto-Fermented Hummus
3 cups cooked, drained, garbanzo beans (see *note* below)
1/4 cup lemon juice 2
cloves garlic, peeled
2 teaspoons unrefined sea salt
1/4 cup whey
1/2 to 1 teaspoon ground cumin, to taste
1/8 teaspoon ground cayenne, or to taste
2 to 4 Tablespoons filtered water, or more as needed
*add chopped jalapenos, roasted red peppers or sundried tomatoes as desired, to taste, after blended.
You Will Also Need:
1-quart sized wide-mouth jar
In the bowl of a food processor, add the garlic and pulse to mince. Add in the beans, lemon juice, sea salt, whey, cumin, and cayenne. Process until a paste forms.
Add in filtered water, a little at a time, until desired consistency is reached.
Transfer bean mixture to a 1-quart wide mouth jar. Place lid, preferably with air-lock, on top of the jar tightly. Let set at room temperature for about 3 days. Transfer to fridge for long term storage.
Serve at room temperature. For a nice presentation, drizzle dip in serving bowl with olive oil and/or sesame oil. (A light dusting of paprika on top also makes a lovely addition.) Serve with fresh veggies and/or pita chips.
*NOTE* For best nutrition soak dried garbanzo beans 12 hours (or more) in filtered water to cover, along with a few Tablespoons of whey. After soaking, drain the beans and cook as you would normally. (I like to cover the soaked beans with filtered water and cook in the crock pot on low all day about 6 to 8 hours.)
My notes. I added a bit glob of tahini, just cuz I had some. In addition to the water to thin it out, I added some olive oil too, just cuz I like th flavour it adds. If you dont like it too hot, go easy on the jalapenos the first time, as the flavour intensifies during fermentation.
