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Lacto-fermented Hummus

It seems like everyone has a favorite hummus recipe. Here’s one we like a lot.



  • 3 cups garbanzo beans, cooked and drained (you can use 2 cans of organic garbanzo beans, rinsed and drained, or cook your own from dried beans)
  • 1/3 cup lemon juice, fresh or frozen
  • 1/3 cup tahini (sesame paste)
  • 3 cloves garlic, peeled and crushed
  • Celtic sea salt to taste (usually about 1 teaspoon)
  • 1/4 cup whey
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne or ground chipotle, optional


  1. Place drained beans in the bowl of a food processor. Add garlic, tahini, cumin, salt, and lemon juice, and blend until smooth. The mixture will be thick.
  2. Pour in starter culture and blend briefly. Scrape mixture into two widemouth pint jars and cap tightly. Let sit at room temperature for 3 days. Move to the refrigerator and use within a month.

As a variation, use cooked and drained white beans for an equally tasty hummus.

fermented hummus

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