There was a time when nobody was fermenting hummus, and I was out here selling cultured hummus for $20 a jar like it was contraband. Honestly? It was worth it.
My girls and I are hummus fanatics. I found out so is my mother in law.. which is undoubtedly a win. My husband and son like it too… inconsistently… because men are mysterious creatures who forget what they like until it’s gone.
This version has that little tang from culturing, plus the garlicky bite that makes it feel alive (because it is). And it keeps forever in the fridge. Months. Not that it lasts months in a house with children, but technically it could.
True story: I made a batch (plus beet hummus) for a neighbor when we lived in Northern Ireland. One jar came back four months later. I assumed she forgot it in the back of the fridge. She didn’t. She said she’d been savoring it and had only finished it the day before. Respect.
It’s kinda paleo-hacked
I always cook chickpeas in the Instant Pot now. It’s not because I’m trying to be trendy. It’s because it makes them way easier to digest for a lot of people. If chickpeas usually wreck you, this is the version to try.
Culturing note (read this so nobody emails me in panic)
This is a cultured hummus, not a wild “leave it out and hope” fermentation. The onion brine gives you beneficial bacteria, the olive oil seal helps protect the surface, and the short ferment window keeps it sane.
And yes: the jar size matters. Do not tempt the Blob.
What you’ll need (and swaps that actually work)
- Chickpeas: dried + cooked is best, but canned works when life is loud
- Cultured onion brine: this is the starter culture (and flavor)
- Tahini: classic, or swap with toasted sunflower seed “tahini”
- Garlic: don’t be timid
- Lemon + cumin + salt + pepper: the non-negotiables
- Olive oil: for the seal and the finish
Nightshade-free already. I used to do ancho chili flakes too… until my body said “absolutely not.” Feel free to play if you tolerate it.
Storage + serving
- Immediate eating: stir olive oil in, drizzle more, eat like a normal person.
- Fermented: culture 2 days, then stir oil in and refrigerate.
- It keeps: a long time in the fridge. If it smells rotten or looks fuzzy, toss it. If it smells tangy and looks normal, you’re good.
Cultured Chickpea Hummus
Tangy, garlicky, “alive” hummus made with a cultured brine starter and a short ferment.
Ingredients
- 250 g dried chickpeas (soaked overnight, then cooked) or 2 (16-oz) cans, drained and rinsed
- 4–6 garlic cloves (start with 4 if you’re timid)
- 1/2 cup cultured onion brine (include some onions if you like)
- 1/4 cup tahini (or toasted sunflower-seed “tahini”)
- Juice of 1 lemon
- 1 tsp cumin
- 1 Tbsp pink salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4–1/2 cup extra-virgin olive oil (for sealing + finishing)
Instructions
- If using dried chickpeas: Soak overnight in plenty of water. In the morning, strain and rinse.
- Cook: Add chickpeas to the Instant Pot and fill with water up to the max line. Cook on High Pressure for 30 minutes. Strain well.
- Blend: Add chickpeas, garlic, onion brine, tahini, lemon juice, cumin, salt, and pepper to a food processor. Blend until smooth. Hold the olive oil if fermenting.
- Serve now (no ferment): Spoon into a bowl, stir in 2 Tbsp olive oil, then drizzle more on top.
- To ferment: Transfer hummus to a 2-liter clip-top jar. Pour olive oil over the surface to create a full seal (rotate gently so the oil coats the entire top). Clamp closed and ferment at room temp for 2 days.
- After fermenting: Stir the olive oil in, then store in the fridge in a 1-liter jar or airtight container.
Notes (Read this so your kitchen stays peaceful)
Pro Tip: Don’t cheat on jar size. If your jar is too small, it can swell dramatically and the Blob may escape. It will not clean itself up.
Safety check: This should smell pleasantly tangy/garlicky. If it smells rotten or develops fuzzy mold, discard.
Flavor options: Add roasted garlic, extra lemon, or a pinch of smoked paprika if you tolerate nightshades.
Nutrition (Approx. Per Serving)
Serving size: ~1/4 cup
Calories: ~140
Protein: ~5 g
Carbs: ~12 g
Fat: ~8 g
Key Nutrients
Magnesium: ~35 mg
Zinc: ~1 mg
Copper: ~0.2 mg