Yesterday, I made our family's traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardee, to my mother and then to me. However, there was a difference: this time I lacto-fermented it.
Yeah, yeah, by now you know that I try to ferment just about everything. 🙂
To do this with hummus (or almost any other condiment), just switch out some of the liquid for whey and give the mixture an overnight sit at room temperature to complete a fermentation. The beneficial organisms in the whey have a bit of a feast on the sugars in the food, and proliferate throughout. The result in hummus is that the organisms make it a little “fluffy” or “bubbly” from the gases they produce.
I found that my digestive system likes lacto-fermented hummus better than the regular kind — because sometimes garbanzo beans (or chickpeas, as they are also called) can be more gas-producing than other beans.
The darker flecks in my hummus are the result of using an Indian relation of chickpeas/garbanzos — the Chana Dal bean (and more info here at Azure Standard). They're smaller with darker skins. I don't bother to remove skins from garbanzo beans; that's just too much work!
I highly recommend using toasted sesame tahini. Toasting is another means of reducing phytic acid in seeds, and it gives the hummus a darker, roasted flavor. Love it!
I made my grandmother's hummus yesterday -- with a twist. This time, I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything.
- 2 cups cooked garbanzo beans (chickpeas)
- 3 rounded tablespoons roasted sesame tahini
- juice from 1 lemon
- 3 cloves garlic
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup water or aquafaba (bean cooking liquid, IF beans were pre-soaking and soaking water drained)
- 1/4 cup whey -- with active cultures, such as from dripping off plain yogurt or kefir, or from raw cheesemaking
- Put all ingredients in blender or food processor.
- Adjust water to desired consistency.
- Blend to make a smooth, thick, but sorta chunky paste.
- Transfer to an air-tight container and leave out at room temperature overnight, 7 to 12 hours.
- Transfer to refrigerator.
- When serving, garnish with paprika, parsley and/or extra virgin olive oil. Pictured with sprouted spelt crackers.
This morning, I served our lacto-fermented hummus with sprouted crackers, Middle Eastern cheese, two fried eggs, and kefir and fruit. Have a wonderful weekend, everyone!
Have you ever lacto-fermented hummus?
This post featured in 60 Easy & Nourishing Picnic Recipes.
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