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 lacto-fermented lemons 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 lacto-fermented lemons 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’]