There are a thousand ways to make hummus, and all of them are equally fermentable, provided you made the hummus from scratch (do not try to ferment store bought hummus). Feel free to use your favourite recipe and just skip right to the fermentation.
- 2 cups chickpeas (sprouted; soaked and cooked; or canned)
- 1 tbsp tahini
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove of garlic
- 1 tbsp soya sauce
- ¼-1 cup of water or reserved liquid (from the can, or cooking)
- salt and pepper to taste
- 2 tbsp probiotic culture (miso, whey, buttermilk)
- Combine all ingredients and process with a hand blender or a food processor.
- Add water or reserved liquid as needed until desired consistency is reached.
- Stir in kefir (or other culture), place into a glass container and cover.
- Leave to stand at room temperature for 12 hours, then place in the refrigerator for storage.
Miso paste can be used as a vegan alternative to the lactic cultures, however, it must have a living culture. Store bought, shelf stable miso has been pasteurized and won’t be able to culture your hummus, so make your own, or read the label carefully.