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.
- 2 cups (300 g) split red or green lentils
- 11 cups (2.7 liters) filtered water
- 4 fresh (or pickled) garlic cloves (about 1 Tbsp minced)
- 1 teaspoon kosher salt
- 2 Tablespoons (30 ml) pickle, sauerkraut or other fermented veggie brine
- ¼ cup (60 ml) freshly squeezed lemon juice (about 1 to 2 medium lemons)
- ⅓ cup (80 ml) tahini, stirred well
- ¼ cup (60ml) extra-virgin olive oil
- 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.
- Allow lentils to cool for 20-30 minutes.
- If beans are still liquidy, drain them through a fine mesh strainer, otherwise just let cool.
- Add beans, salt and garlic to the bowl of a food processor. Take it for a spin on high for 10 seconds.
- Remove dill fronds from stems and mince. Add tahini, lemon juice and dill to bowl. Take it for another 10 second spin.
- Drizzle olive oil into food processor while spinning for another 20 seconds.
- Transfer to a serving or storage bowl.
- Chop pickles into ¼" (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.