My girls and I are hummus fanatics. My husband and son even like 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 used to make this with ancho chili flakes before I developed a nightshade allergy, but feel free to play with it. I always use an instant pot these days because it obliterates the lectins in the chickpeas, thereby making their anti-nutrient, life sucking phytates and lectins completely null. Consider it a paleo hack. You’re welcome.
Let me know what you think! Enjoy!
Photo above: day two of ferment. It’s alive!
- 250 g dried chick peas soaked overnight and cooked, or 2 (16-oz.) cans, drained and rinsed (makes about 4 cups)
- 4-6 garlic cloves
- 1/2 cup cultured onion brine I include the onions in this
- 1/4 tablespoons tahini toasted sesame seeds or toasted sunflower seeds
- juice of 1 lemon
- 1 teaspoon cumin
- 1 tablespoon pink salt
- ½ teaspoon black pepper
- ¼ - ½ cup extra-virgin olive oil poured over top to seal out bacteria
- 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.
- Put them in the Instant Pot and fill with water to the max line. Seal the lid and the vent. Press "Beans" or High Pressure for 30 minutes. 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, 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.