We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers.
Like any legume, seed or tree nut, we recommend soaking them first to remove anti-nutrients and make them easier to digest.
Note: This is a (non-fermented) hummus made with lentils, and with fermented pickles mixed in. If you’re looking to actually ferment the hummus itself, check out that recipe.
- 2 cups (300 g) split red or green lentils
- filtered water
- 4 fresh or pickled garlic cloves (about 1 Tbsp minced)
- 1/3 cup 80 ml tahini, stirred well
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 oz. (75 ml) freshly squeezed lemon juice (about 1 to 2 medium lemons)
- 2 Tablespoons (30 ml) pickle, sauerkraut or other fermented veggie brine
- 1 teaspoon (5 ml) kosher salt
- 6 sprigs fresh dill
- 2 dill pickles
- Soak lentils in 6 cups cool water for 4 to 8 hours to make them more digestible and reduce anti-nutrient content.
- Drain well after soaking.
- Add 5 cups fresh water and lentils to a pot and bring to a boil. Reduce heat to simmer and cook 20 to 30 minutes, until it looks like a slurry and almost no liquid remains.
- If beans are still watery, drain them through a fine mesh strainer, otherwise just let cool.
- Allow lentils to cool for 20-30 minutes.
- Add beans, 1 1/2 teaspoons (8 ml) salt and mince garlic and add to the bowl of a food processor. Squeeze lemon juice in and add umeshu. Process on low to incorporate ingredients for 10 to 15 seconds.
- Remove dill fronds from stems and mince. Add tahini, lemon juice and dill to bowl. Process until it starts to become smooth.
- Drizzle olive oil into food processor while spinning for another 20 seconds.
- Transfer to a serving or storage bowl.
- Chop pickles into 1/4" (1 cm) size cubes and stir into serving bowl. Garnish with thinly sliced pickles if desired.
- Due to the high protein content, hummus is relatively perishable (compared to most other recipes up in here!) Will keep for refrigerator for 3 days.
Inspired by Alton Brown’s “Hummus for real” recipe.