Cultured Beetroot Cauliflower Hummus

Cultured Beetroot Cauliflower Hummus

That’s a mouthful! But seriously it is a tasty mouthful. So… confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn’t eat much. I’m about to give the whole thing a go again as I’m further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It’s great with celery sticks or if you’re one of those lucky people who can eat whatever they want… it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you… tastes oh so creamy.

 

Ingredients:

 

Method:

  1. Wash, remove the leaves and break the head of cauliflower.  Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower.  Dry roast in a cast iron pan at 350°F for 60-90 minutes, until you can stab it with a fork and it pulls out easily.  Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  2. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you’re new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
  3. Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.

 

Cultured Black Bean Dip (Vegan, Paleo Hacked)

Brenna May at Cultured Bite
An easy black bean ferment without the gut destroying lectins.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 d 2 hrs 30 mins
Course Side Dish
Cuisine keto, Mediterranean, paleo, Vegan, whole30
Servings 6 people

Equipment

  • Food Processor
  • Instant Pot or Pressure Cooker

Ingredients
  

  • 250 grams dried black or turtle beans
  • 4-6 cloves roasted garlic fresh is fine
  • ½ cup  cultured onion brine (with onions is fine)
  • 1/4 cup lime juice juice of one lemon
  • 1/2 bunch organic cilantro
  • 1 teaspoon cumin
  • 1 tablespoon  pink salt
  • ½ teaspoon black pepper
  • ¼ - ½ cup avocado oil poured over top to seal out bacteria

Instructions
 

  • Weigh your dried beans and put in a container, cover with water and let soak overnight to start to break down lectins for rinsing. (I will often do a double batch/500g)
  • Rinse your soaked beans and put in an instant pot or pressure cooker for 30 minutes to obliterate the lectins and prepare for fermenting.
  • Strain off most of the liquid, saving about a cup in the bottom to adjust the recipe if necessary and then add the beans to the food processer.
  • Put the rest of the ingredients in a food processor (hold out the extra virgin olive oil) and process until smooth.
  • If serving immediately, spoon into a bowl and stir in 2 Tbsp avocado oil. Serve with crudité platter or chips.
  • If fermenting, hold out the oil until the very end. Transfer hummus to a 2-3 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you're new start with 1-2 days.  Once finished, stir the avocado oil in and store in a 1 liter glass jar in the fridge.
  • Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Keyword black bean dip, black beans, cultured food, garlic, hummus, mexican, probiotic, vegan
Tried this recipe?Let us know how it was!


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