Fermenting for Foodies

Health, Taste and Tradition

Probiotic Hummus

Homemade hummus (houmous) is ridiculously easy and cheap to make, and it’s easy to ferment. All you need is about 5 minutes, and a decent food processor (we like our immersion blender).

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.

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Fermented hummus

Homemade hummus (houmous) is ridiculously easy and cheap to make. It’s easy to ferment making it the perfect probiotic snack!

  • Author: Emillie
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups 1x
  • Category: Sides
  • Method: Fermented
  • Cuisine: Lebanese
Scale

Ingredients

  • 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
  • 1/4–1 cup of water or reserved liquid (from the can, or cooking)
  • salt and pepper to taste
  • 2 tbsp probiotic culture (miso, whey, buttermilk)

Instructions

  1. Combine all ingredients and process with a hand blender or a food processor.
  2. Add water or reserved liquid as needed until desired consistency is reached.
  3. Stir in kefir (or other culture), place into a glass container and cover.
  4. Leave to stand at room temperature for 12 hours, then place in the refrigerator for storage.

Notes

  • 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.

Keywords: Greek, Mediterranean, cheap, frugal, vegan, vegetarian, gluten free, dip, spread, snack

Reader Interactions

Comments

  2. I have also fermented hummus with whey – left over from cheesemaking. It worked awesomely! Though I found I had to leave it for quite a bit longer – on the order of 4 to 5 days.

    Reply

    • Homemade kombucha will work, especially if it’s very sour. And whey from store bought yogurt will work too, though it might take a little longer (depending on the brand, some yogurts don’t have a ton of culture). Just ferment until you enjoy the flavour.

      Reply

  4. I have just served myself up a big dollop of humours and it tastes fizzy.. not off, just fermented. The humorous is made locally so I don’t know whether from dried or canned beans but I’d guess dried as it’s a lot cheaper to make it that way… my question is.. if I’m used to eating fermented sauerkraut would I be playing Russian roulette by eating this? Or would an off houmous have a more funky smell and this is just classic fermentation? Thoughts?

    Reply

    • Wow… an unexpectedly fermented hummus… I’m not sure what to suggest. If you’re concerned, but want to eat the humous, then maybe heat it up high enough to kill any unwanted contamination. Usually, things that are rotten smell, look and taste bad. Fizzy suggests yeasts eating sugars, which shouldn’t happen spontaneously in hummus.

      Reply

      • I have made hummus (regular way) and put it in a container with kimchi juice and app,e cider vinegar. (It’s been about 30 hours at room temp) (also not in a airtight container but it has a lid) I am a student at a college and I made this in my schools kicthen. Do you think it’s Safe to serve to my peers and teachers?

        Reply

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