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Probiotic Hummus

A nutrient-dense spread with a delicious probiotic kick!

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by Jody Gowans in Lacto-fermentation, Recipes
February 5, 2017

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 voilà- probiotic hummus!  The result was an extra dimension of lemony flavour and since I already add lemon juice to my hummus, no one detected the probiotic addition!

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!

 

PROBIOTIC HUMMUS

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 probiotic boost! Lacto-fermented lemons and brine!

  • Add more water if you desire a thinner spread.  Season with salt to taste.
    PROBIOTIC HUMMUS
    A probiotic bonus to a delicious, nutrient-dense condiment!
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    Ingredients
    1. Chickpeas 1 can 540ml/19 oz
    2. 1/2 cup lemon juice
    3. 1/4 cup tahini
    4. 2 garlic cloves (minced)
    5. 1/2-1 tsp cumin
    6. 2 tbsp olive oil
    7. flesh of 1 lacto-fermented lemon (if available)
    8. 1/4 cup lacto-fermented lemon brine (if available)
    9. water
    10. salt
    Instructions
    1. Rinse chickpeas well and drain.
    2. Blend all ingredients except salt in a food processor.
    3. Add more water if you desire a thinner spread. Season with salt to taste.
    The Cultured Foodie https://theculturedfoodie.com/
2 Comments
  1. Sharon says:

    My favorite recipe!! ❤

    1. Jody Gowans says:

      Thanks! It’s a family favourite!

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