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!
Our Family’s Traditional Hummus — Lacto-Fermented
- 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.
How you eat your hummus? This morning, I served it with sprouted crackers, Middle Eastern cheese, two fried eggs, and kefir and fruit. Have a wonderful weekend, everyone!
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