My girls and I are hummus fanatics. My son even likes it from time to time. But fermented hummus has the added bonus of healthy bacteria and comes with a peppery kick that I love. It is favorite around our home and I love that it will keep in the fridge for months. Not that it ever lasts that long around our house… I made a batch of this hummus and my fermented beetroot hummus for a neighbor when we were living in Northern Ireland and the last jar came back four months later. I thought she had forgotten but she said she had been savoring it and had only finished it the day before. True Story.
I leave out the chili flakes when making this for kids, but it is awesome with. I prefer to use whey for fermenting hummus. It is mild in flavor and my kids like the result, but a clear liquid from a previous culture (like carrots) or water kefir works if you are dairy intolerant or vegan. I have made it with water kefir for my cousin and her daughter and they love it. Sometimes I will roast sesame seeds in a cast iron pan until slightly blackened to replace the tahini because it gives a nice, smoky flavor. I like my hummus with a bit more texture but if you prefer it smooth, give it a bit longer in the food processor. Enjoy!
Photo above: day two of ferment. It’s alive!
250g dried chick peas, soaked overnight and cooked, or 2 (16-oz.) cans, drained and rinsed (makes about 4 cups)
4-6 garlic cloves
½ cup cultured onion brine or other cultured vegetable liquid from a previous ferment, whey from a batch of live yogurt or milk kefir, or water kefir (in theory you could try kombucha, but I’ve never done)
3-4 tablespoons tahini, toasted sesame seeds or toasted sunflower seeds
juice of 1 lemon
2 teaspoons smoked paprika
1 teaspoon cumin
1 tsp ancho chili flakes
1 tsp turmeric
1 tablespoon sea salt, celtic sea salt or pink salt
½ teaspoon black pepper
¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
1-3 teaspoons chia seeds (optional, but blend in if it is too wet)
I like to use dried chickpeas, so I measure out 250 grams (a little over a 1/2 pound/8oz) and soak them overnight in. Pour into a bowl or container, fill with water and cover. In the morning, strain and rinse the chickpeas. Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours. I’m totally lazy and ADD so I prefer to stick them in the crockpot and forget about them until I have time to get to them. Once cooked, strain the chickpeas in a colander and put all ingredients in a food processor (hold out the olive oil) and process until smooth.
If serving immediately, leave out the whey. Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
If fermenting, hold out the olive oil until the very end. 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 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.
Pro Tip: Don’t cheat on the size of the jar. If your jar is too small it will swell to nearly double it’s size and you will find that the Blob has escaped in a sloop of hummus and olive oil all over your kitchen counter.
Cultured Chickpea Hummus (vegan, paleo hacked)