Fermented hummus

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Published on preserve snack spring summer fall winter

Ingredients

  • Dried chickpeas
  • Water
  • Salt
  • 2 tbsp sauerkraut or other fermented veggie brine optional

Instructions

Ferment chickpeas

  1. Soak chickpeas in cool water for 4 to 8 hours or overnight.
  2. Drain well after soaking.
  3. Add fresh water 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.
  4. Drain cooked chickpeas, and let sit for 15–20 minutes or until cool enough to handle.
  5. Transfer the chickpeas to a jar, tare the scale.
  6. Add enough water to completely submerge the chickpeas. Add enough salt to make a 4% brine (salt to water weight). For instance, 20 grams salt for 500 g water.
  7. Add mature fermented veggie brine.
  8. Close the jar and let it ferment for three days.
  9. Drain chickpeas from brine. No need to rinse them unless they're slimy, in which case, rinse briefly. Keep some of the salty drained water for the hummus.

Make hummus

  1. Follow your favorite hummus recipe, using some of the salty fermentation water if needed.
  2. Serve immediately or refrigerate and consume within 3 days, or freeze for up to a month.

Adapted from this original recipe