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Fermented Roasted Red Pepper Hummus

I’ve seen a number of lactofermented hummus recipes out there so I know I’m not venturing into new territory.  Of course I still have to put my own twist on this yummy version of hummus.  My favorite hummus recipe has always included roasted red peppers.  It makes it such a pretty orange color too.  The hardest part about this ferment is not eating it before it’s done fermenting!  This tastes great when used as a dip for crackers, pita bread or veggies.

Fermented Roasted Red Pepper Hummus

  • 2 cups cooked chickpeas (garbanzo beans)
  • 1 small onion, roughly chopped
  • 4 garlic cloves (a great use for fermented garlic cloves)
  • 1/3 cup tahini
  • 1 Indian Hot Lemon (any preserved lemon or 2 tbsp lemon juice)
  • 1 roasted red pepper
  • 7 gms sea salt
  • 1/4 cup whey or brine from another ferment
Combine everything in a food processor and process until it is a smooth paste (might take a while).  Pour into a 1 liter Pickl-It and set at room temp for about 3 days.  Move to cold storage.
*I initially did this recipe without using a starter.  I assumed there was enough LAB’s on the lemon, garlic and cumin to be ok.  While my batches have turned out ok, this recipe does need an additional starter.  An 1/8 tsp of Caldwell’s isn’t enough so this in one time where I do recommend using whey or brine from another ferment.  Brine from fermented garlic is especially delicious!

Part of Fight Back Friday, Sunday School Blog Carnival, Make Your Own Monday


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