Fermented HummusSeptember 9, 2014 by Donna Schwenk Fermented Hummus Hummus is a gateway to everything else in your refrigerator.~Donna Recipe Category Condiments, Cultured Vegetables, Dips, Gluten Free Course Appetizer, Side Dish, Snacks Print Recipe Add to Meal Plan(Members only) Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Ingredients 16ounces garbanzo beanspreferably sprouted and cooked 3cloves Fermented Garlic 1/4teaspoon sea salt 6tablespoons Olive Oil 4tablespoons lemon juice 2-3tablespoons tahiniraw For more flavor and a bit of spice and add one of these options 1teaspoon cumin 1teaspoon hot curry 1teaspoon red pepper flakesor Aleppo Pepper Servings: cups Units:US ImperialMetric Instructions Place all ingredients except tahini paste and salt 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). CulturedFoodLife.com 6 Responses to "Fermented Hummus" New to fermenting with a chronically ill daughter not keen on fermented veggies but loves hummus. How is the hummus fermented/creating probiotics? Through the addition of the fermented garlic? Reply Yes, through the fermented garlic. Reply Hi Donna, How much sprouting do the chickpeas require – just until the roots first appear or longer? Reply Just till the roots appear. Shorter sprouts are better. Reply This sounds amazing and def a recipe I will be making because my son loves this so much as do I! I am trying to make fermented foods that we normally eat anyways. Does sprouting the chick peas cause the hummus to have a different flavor? My instinct says no. Thanks Reply Maybe taste a little sweeter when sprouted. Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *CommentName * Email * Website Save my name, email, and website in this browser for the next time I comment.