HOMMUS made from Lacto-fermented Chickpeas (otherwise known as Garbanzo Beans) Ingredients Dry organic chick peas - 1 cup (to start with) Lactic starter of some kind (from sauerkraut, beet kvass, whey or etc.) - 2 or 3 tablespoons Filtered water - 2 cups Garlic - dozen cloves (or to taste) Salt - 1/4 teaspoon (or to taste) Olive Oil - 1/2 cup (or to taste) Lemon Juice - 1 or 2 tablespoons (or to taste) Howto Wash and drain chick peas and the add them along with lactic starter, filtered water, garlic and salt to a fermenting vessel that can be lightly closed. Gently shake or tumble to mix the liquids. (Over the next 8 to 12 hours the chickpeas will absorb about half of the liquid.) Store in dark place at room temperature (20C/68F to 30C/86F) for about five days. Check occasionally to make sure it is bubbling/producing foam on surface. When ferment is completed (5 days should be long enough but you can leave longer if you wish) drain off half the remaining fluid to use as starter for your next batch. Add the olive oil and lemon juice to the rest of the mixture and mash to the desired consistency. A blender of some sort is good for this, but it will make the blender work fairly hard. Notes May not need any lemon juice depending on your taste buds. It will be relatively sour without it. I generally will use more olive oil in my hommus - just love the olive oil!
Posted on: Sat, 28 Jun 2014 07:46:39 +0000
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