HUMMUS WITH FERMENTED LEMONS

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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

Probiotic Hummus Ingredients
Probiotic Hummus Ingredients

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.

    The probiotic boost! Lacto-fermented lemons and brine!
    The microbial boost! Lacto-fermented lemons and brine!
  • Add more water if you desire a thinner spread.  Season with salt to taste.[yumprint-recipe id=’14’]

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