Condiments: Fermented Hummus

Our condiment parade continues! Over the next few days Masontops will be posting recipes for fermenting condiments that can be made with our Mason jar fermentation tools. Condiments are an easy to way to add flavor to meals, but unfortunately most store bought condiments are packed with sugars and chemicals. By making your own, you control what goes in them and can reduce your intake of sugar and preservatives. Making small, healthier substitutions like this will go a long way for your health when you consider how often meals are accompanied by condiments. 

Last week we posted a delicious recipe for fermented ketchup and this week we're going to be sharing a recipe on Fermented Hummus. 

Fermented Hummus 

Hummus is a delicious condiment that can be used to jazz up a sandwich or eaten with veggies and pita as a dip. Although store bought hummus is typically healthier compared to other dips, it usually has added preservatives to maintain freshness that isn't present in homemade. Plus, fermented hummus is even healthier thanks to the added good gut bacteria. 

Ingredients

• 3 cups of drained, canned chickpeas 
• 3 tbsp tahini 
• 1/3 cup lemon juice
• 3 cloves garlic, peeled
• 2 tsp sea salt
• 1/4 cup whey (here's how to obtain)
• 1/2 teaspoon ground cumin

Tools

• Food processor 
• 1 quart Mason jar with band
• 1 Pickle Pipe, Wide Mouth
• 1 Chalk Top, Wide Mouth (optional)
• Top Chalk (optional) 

Instructions

1. Add all of the ingredients to your food processor, except for the whey.
2. Blend until smooth and then add the whey and blend briefly until just mixed.
3. Scoop the hummus into your Mason jar, ensuring there are no oxygen pockets.
4. Add your Pickle Pipe and screw on the band. Leave to ferment on your counter or in a cupboard for 3 days.

If you find the hummus is too thick while you're blending, you can add a tablespoon of water, but ensure it's chlorine-free or it will affect the fermentation. After the fermentation is complete, you can store the hummus in your fridge for up to 1 month. We recommend using a Chalk Top to seal this hummus and using chalk or our Top Chalk to write the expiry date on it (31 days after it finished fermenting). 

Feel free to personalize this recipe to your liking. We prefer a simple, classic hummus, but roasted red pepper and additional spices, like cayenne, would all be great additions. 

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