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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
  • ⅓ cup lemon juice
  • ⅓ cup tahini (sesame paste)
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon sea salt
  • ¼ cup whey
  • 1 teaspoon ground cumin
  • ⅛ 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. Ferment 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.

Hummus topped with oil, parsley, and spices

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