HUMMUS WITH FERMENTED LEMONS

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

INGREDIENTS

• 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)
• water
• salt

DIRECTIONS

• 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’]