Hummus is a tasty, nutrient-dense staple to have in the fridge. This middle-eastern tangy spread is legume-based (typically chickpea), and high in fiber, protein and healthy fats. Hummus can be served with raw vegetables, crackers or as a spread on wraps and sandwiches. My family enjoys hummus as a healthy snack, and I also include it in my kid’s lunches with raw vegetables and pita chips. Hummus is so quick, easy and inexpensive to make that I never buy commercial hummus… and my family and friends believe that my homemade hummus tastes better!
The other day, I was making my weekly batch of hummus when my jar of citrons lacto-fermentés caught my eye. I got the idea of adding the flesh of the cultured lemons to my hummus and voila- amped-up hummus! The result was an extra dimension of briny lemon flavour.
I have been making the below hummus recipe for over 12 years, and it has been thoroughly enjoyed by my family, friends and the community. Hopefully, you’ll make your own citrons lacto-fermentés to add to the recipe to amp up the benefits of this nutritious spread. Enjoy!
HUMMUS WITH LACTOFERMENTED LEMONS
Prep Time: 15 minutes
- Chickpeas 1 can 540ml/19 oz
- 1/2 cup lemon juice
- 1/4 cup tahini
- 2 garlic cloves (minced)
- 1/2-1 tsp cumin
- 2 tbsp olive oil
- flesh of 1 lacto-fermented lemon (if available)
- 1/4 cup lacto-fermented lemon brine (if available)
- Rinse chickpeas well and drain.
- Blend all ingredients except salt in a food processor.
- Add more water if you desire a thinner spread. Season with salt to taste.[yumprint-recipe id=’14’]