Cultured Cauliflower Fir Tip Hummus (Keto, Vegan)

Cultured Cauliflower Fir Tip Hummus (Keto, Vegan)

This cauliflower version of my fir tip hummus is one step further in the keto camp than my chickpea version.  I struggled with cauliflower hummus as a concept and found the flavor just too sulfuric until I realized it blended well with other elements to make some really beautiful dips. It has a slightly lemon balm flavor with a hint of mint 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 all the things… it is great with chips. That being said, I have been able to eat some of the Late July Cassava chips of late in small amounts without suffering!  It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini.  But I love the tahini…



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


  • Food Processor
  • Instant Pot or Pressure Cooker


  • 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


  • 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
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