Sunday, March 5, 2017

Live Hummus with Fermented foods

This is how I make hummus. All the fermented things add natural probiotics to the diet and act as a natural preservative. I recognize you might not have all these things in the house, so feel free to substitute, and tell me what happens!

*Try this with white beans, black beans, fava beans, and other legumes.

Into a food processor, add:

  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 cloves garlic (I use pickeled garlic from making cucumber pickers)
Chop garlic with seasoning.

Add:
  • 4 cups cooked or sprouted chickpeas, a.k.a. garbanzo beans, that's two cans -
    SAVE THE WATER/cooking liquid, save a few chickpeas for garnish.
  • About 1/16 (1"x1" piece) of a preserved lemon
  • 1.5 Tablespoon fresh lemon juice (about half a small lemon)
  • 1 Tablespoon live pickle juice (optional)
Blend until smooth.

Add:
  • About 1/4 cup (2-3 oz) water from chickpeas
  • 2 Tablespoons Tahini paste
  • 1/2 cup extra virgin olive oil

Garnish with with extra chickpeas, a drizzle of olive oil, and a little fresh, quality cumin or zaatar.

Chickpeas are high in fiber and iron, and have been shown to help regulate blood sugar. Hummus is an excellent way to turn some raw vegetables into a hearty snack.


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