Go Back

Fermented Hummus

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 9 hours
Fermentation Time 3 days
Cuisine Fermented, Mediterranean, Vegan
Makes 7 cups (1.75 liters)

Ingredients

Fermented Beans

  • 500 g (1 lb.) dried beans chickpeas, or pinto, fava, lima, pink, black beans, lentils
  • 30 ml (2 Tbsp.) pickle brine, liquid whey, sauerkraut or other fermented veggie brine
  • filtered water
  • fine sea salt

Hummus

  • 170 ml (¾ cup) tahini
  • 8 ml (1 ½ tsp.) fine sea salt
  • 150 ml (⅝ cup) freshly squeezed lemon juice (about 3 large lemons)
  • 4 garlic cloves
  • 2 tbsp fresh herbs (dill, chives, mint, fennel leaves, cilantro, parsley, etc.)
  • 120 ml (½ cup) extra virgin olive oil

Instructions
 

Soak Beans

  • Soak beans in cool water for 4 to 8 hours or overnight to make them more digestible and reduce anti-nutrient content.
  • If you have extra pickle brine, splash 2 tablespoons (30 ml) in with the soaking brine.
  • Drain well after soaking.

Cook & Ferment Beans

  • Add fresh water (about 1 liter/quart) and legumes to a pot and bring to a boil. Cook until "al dente", meaning a little firm, less than you would if you were eating them straight away. Cooking time varies by bean type.
  • Drain cooked beans, and let sit for 15-20 minutes or until cool enough to handle.
  • Make a 4% brine (salt to water weight) by stirring 20 grams sea salt into 500 ml water until dissolved.
  • Place cooked beans in a container with a lid, then pour the salt brine on top.
  • Add mature pickle brine.
  • Cover lid (may be loose or tight if using jar) and let ferment 3 days.
  • Drain beans from brine. No need to rinse them unless they're slimy, in which case, rinse briefly. In the case of chickpeas, you may wish to rub the beans while submerged in a pot of water, to remove the husks (which will float to the surface).

Make Hummus

  • 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. Process on low to incorporate ingredients for 10 to 15 seconds.
  • Mince fresh herbs. Add herbs and tahini to bowl. Take it for another 15 second spin.
  • Drizzle olive oil into food processor while spinning for another 1 to 3 minutes, until it reaches the desired hummus consistency. Add up to 1/4 cup (60 ml) filtered water if necessary to thin out.
  • Transfer to a serving or storage bowl.
  • Serve immediately or refrigerate and consume within 3 days, or freeze for up to a month.