Fermented hummus

Lacto-fermented hummus for a probitoic and healthy snack

5 from 2 reviews

Homemade fermented hummus is a delicious and probiotic snack. Adding a lactic culture or miso acts as a natural preservative and really adds a flavour dimension to this easy dip. See the section above for 8 different toppings and 4 different flavour options.


  • 1 1/4 cups dried chickpeas (or 214 oz cans)
  • 1 tsp baking soda
  • 2 cloves of garlic
  • 1/2 cup light tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 to 1/2 cup of water
  • 1 tsp salt, to taste
  • 2 tbsp probiotic culture (see notes)
  • 2 tbsp of olive oil


  1. If using canned chickpeas skip to step 4. Otherwise, soak dried chickpeas in 3 cups of water for 8 to 12 hours.
  2. Drain the chickpeas and place in a saucepan. Cover with water and add 1 tsp of baking soda.
  3. Bring to a boil and simmer for 20 to 40 minutes, until the chickpeas are cooked. They should be soft but not mushy.
  4. Drain the chickpeas and add to a food processor with the garlic. Pulse a few times, then add the tahini and lemon juice.
  5. Blend until smooth, adding water as needed. If fermenting, add only 1/4 cup of water for liquid ferments (dairy, sauerkraut juice) or 1/2 cup of water if using miso. The hummus should start out quite thick.
  6. When blended and smooth, allow the hummus to cool to room temperature, then stir in the fermenting culture and salt. Taste, and adjust the salt as required.
  7. Put the hummus into a glass container for fermenting. Top with few tablespoons of water to keep the hummus from exposure to air.
  8. Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours.
  9. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve.
  10. Finish the hummus within 2 weeks, or freeze for up to 3 months.


  • There are a thousand recipes for hummus, and all of them are equally fermentable. The only trick is to make the hummus from scratch as store-bought hummus may contain preservatives. If you already have a favourite recipe, feel free to skip right to the fermentation.
  • Using miso is my favourite way to culture hummus. It adds a depth of flavour that works well with the garlic and tahini. However, store bought, shelf stable miso has been pasteurized and won’t be able to culture your hummus, so make your own or buy miso from the refrigerated section of the grocery store.
  • Alternatively, miso can be cultured with dairy (milk kefir, buttermilk or yogurt) or a vegetable starter (affiliate link.)
  • I recommend making a double or triple batch of hummus and freezing it in small, serving-sized containers. It’s a perfect replacement for store-bought hummus.

Keywords: Greek, Mediterranean, cheap, frugal, vegan, vegetarian, gluten free, dip, spread, snack, probiotic, miso, lacto-fermented, picnic, potluck, lunch, snack