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Fermented Chickpea Hummus
Author:
John MacDowall
Ingredients
3
cups
garbanzo or white beans
cooked and drained
β
cup
lemon juice
β
cup
tahini
sesame paste
3
cloves
garlic
peeled and crushed
1
tsp.
sea salt
ΒΌ
cup
whey
or other starter liquid
1
tsp.
ground cumin
β
tsp.
paprika
Instructions
Place drained beans in a food processor. Add all ingredients and blend until smooth. The mixture will be thick.
Scrape mixture into two wide-mouth pint jars and cap loosely. Ferment at room temperature for 3 days. Move to the refrigerator and use within a month.