Fermented Hummus
Hummus is a gateway to everything else in your refrigerator. Scoop up some hummus with cultured carrots – or cucumbers are yummy too. Hummus is a good source of protein and fiber. The chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins. Hummus is something I always have in my fridge.
Servings: 2 cups
Ingredients
- 16 ounces garbanzo beans – preferably sprouted and cooked
- 3 cloves Fermented Garlic
- ¼ teaspoon Celtic Sea Salt
- 6 tablespoons olive oil
- 4 tablespoons lemon juice
- 2-3 tablespoons tahini – raw
For more flavor and a bit of spice add one of these options
- 1 teaspoon cumin
- 1 teaspoon hot curry
- 1 teaspoon red pepper flakes – or Aleppo Pepper
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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).
