Fermented Hummus
I eat a lot of fermented garlic. My favorite is fermented garlic flowers from Wise Choice Market. They are
sweet tasting and one of my favorite fermented foods. Yesterday I wound up eating a half a jar. I could not leave it alone. I actually had to restrict myself because I could make a meal out of these. They are really really good.
Fermented garlic cloves are different and you don’t want to eat them straight out of the jar but they’re still really tasty when you place them in dishes.
This is my daughter Maci’s creation. She makes a ton of this and my son DJ eats a lot and begs for more. When you ferment garlic it is to die for.
Fermented Garlic
Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bring harmfull in anyway.
By: Donna Schwenk
Ingredients
- 20 garlic cloves peeled
- ½ teaspoons of salt
- water to fill to within 2″ of top of the jar.
- ¼ Caldwell Culture Package or 2 Tbsp kefir whey
Instructions
- Place garlic cloves in small glass jar.
- Add water salt and culture package or kefir whey. Filling water to within 2′ of top of jar.
- Let sit 3-4 days until jar is fizzy and bubbly!!
- Store in fridge.
Ingredients
- 16 ounces of garbanzo beans (preferably sprouted)
- 3 cloves of fermented garlic
- ¼ Tsp sea salt
- 6 TBS. olive oil
- 4 TBS lemon juice
- 2-3 TBS raw tahini
- For more flavor and a bit of spice add : (optional)
- 1 Tsp cumin
- 1 Tsp hot curry
- 1 Tsp red pepper flakes (Or Aleppo Pepper)
Instructions
- Place all ingredients in a food processor.
- Puree all the ingredients except the tahini paste and salt until well mixed.
- Add the tahini and salt mix by hand until the mixture is smooth (add more olive oil if necessary).
Love garlic! So is it the same when fermenting vegetables? veggies, salt, 1/4 C kefir whey (i am choosing to use the whey instead of the culture package first).?
Yes 1/4 cup of kefir whey will work.
I fermented garlic with onions and carrots in a brine made with salt, water, milk kefir whey and tumeric powder. I burped it every day. On day 4 the garlic has turned blue. Do you know why?
Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bring harm full in anyway.
My question is…
when you leave a jar out to ferment, such as the garlic clove recipe…do you tighten the lid or leave it uncapped?
Always tighten the lid.
Not such a success story here. I tried sprouting my garbanzo beans….7 days later, 3 times a day water changes, carefully picking out the mold ones, I finally got a sprout. I quickly tossed them in a pan & cooked them according to directions. O. M. G. They were awful. As if i’d cooked dog poo.
It should have only taken three days to sprout those beans. They must have been old and they will taste awful when they are.
how do you sprout garbanzo beans?
are they dried beans or canned beans…..can you do either one?
do you dehydrate them next …before you puree them ?
thanks for all the fantastic recipes!!!
Here is a great link to help you. http://allrecipes.com/Recipe/Raw-Hummus/Detail.aspx
Hi. I so enjoy your work.
Don’t mean to sound silly, but are the garbanzo beans (preferably sprouted) cooked? If so, is the 16 oz the cooked or dry weight?
Should the hummus sit out at all, or be Refrigerated immediately?
I make hummus often and look forward to trying this recipe.
Thanks so much, Essie
They are preferably sprouted but I have made this without sprouting the beans too. You should refrigerate it after it is eaten or if your not going to eat it refrigerate it.
This is the cooked weight.
can i drain greek yogurt and use the whey from that?
You can it won’t have as many benefits but you can.
I made my first batch of cultured veggies and I love it. Is it safe and effective to use some brine from this first batch to start the next batch I make?
I live in Belize and have not met anyone who makes Kefir, I’m visiting family in Canada and a friend offered to give me some Kefir grains, how do I transport them when I fly home? There are coconut trees everywhere here and I want to ferment coconut water and milk. Any other ideas I can use with coconuts would be appreciated.
Bless
If you used a starter culture you can use the brine. You can transport them in your suitcase in milk and as soon as you can place them in fresh milk and culture on your counter. Here is a recipe for cultured coconut juice. http://www.culturedfoodlife.com/gluten-pain-the-best-teacher-strawberry-gingerade-coconut-kefir/
This fermented hummus recipe looks so good I am going to make asap! First I have to ferment the garlic but I was not sure where to get the kefir whey nearby in independence.
I also attended your class yesterday on cultured foods that was very interesting and so grateful for the knowledge you shared with us. You had also mentioned that fermeneted garlic preserves an avocado dip which sounded really good. You said something about how to choose a ripe avocado but I missed it and thought it was something about the coloring, could you ellaborate once again?
do you have a yummy recipe on an avocado dip with fermented garlics you could share?
Hi Donna,
I got a question, I have made too much of the humus, can I freeze the rest of it?!
Yes you can.
I’d read you could make kefir out of goat’s milk. Can you use your cow’s milk kefir grains and just transfer over a few grain clusters? Will it act just like cow’s milk kefir for making kefir cheese? If so, I assume then I can use the goat’s milk kefir whey for the garlic…
this is so wonderful to have a place to go to ask questions and to actually see pictures of what to expect. Between doing Kefir (started March 2012) and doing kombucha (also since March 2012 – I have way too many scobys now), this can feel a bit overwhelming still. I’m looking forward to saving money (we are on food stamps and one income) for your DVD. 
Thank you from the Pacific Northwest for sharing your story and knowledge.
You can make goats milk kefir with regular milk kefir grains. Works just great. You can also see all my videos on my DVD on my members site for $10.00 for a month if this is less expensive for you. Putting new kefir soda ones on their in a couple weeks. Let me know if you need help with anything.
Can you use water kefir for the kefir to ferment the garlic? I just harvested a ton of garlic from my garden that I would love to ferment but I don’t do dairy kefir and don’t have any starter. Have plenty of water kefir though.
You can sure try but it may not have enough sugar for water kefir. Vegetable cultures work better for this.
Oh, this is cool…two of my favorite foods to eat, too
Love and hugs from the ocean shores of California, Heather 
I love garlic! Thank you For the recipe!
thanks for the recipe. I wanted to try it before ordering a book.