Fermented Hummus

Fermentation is for me one of those things that have changed my health and my overall view on food. Fermentation has been used for thousands of years as a natural way to preserve foods, and the process makes the food more digestible as it's pre-digested by bacteria and yeast, making the nutrients easier for the gut to break down and absorb. 

Fermentation is a great way to naturally enrich foods with vitamins, minerals, enzymes and essential amino acids and the process which occurs during fermentation also promotes the growth of good, probiotic bacteria which can help to maintain and improve our gut health, which in turn, can have a beneficial effect on our overall health. I'll share more about the history, benefits and types of fermentation later, but first I'd like to share an amazing recipe. Fermented hummus. It's so delicious and the flavour is even more prominent after a couple of days of fermentation. I usually make a huge batch, let it ferment for 2-3 days, and keep it in the fridge ready to use.

Ingredients

5 dl soaked and cooked chickpeas
The juice from 1 lemon
1-2 tsp himalayan salt
2 tbsp starter culture (I use probioform, I bet you can use kombucha)
2 cloves of garlic - pressed
1 tsp tahini
1 dl extra virgin olive oil

Instructions

Blend everything, except the oil, together in a foodprocessor. Put in a glass jar and cover it. Let it ferment in room temperature for about 2-3 days. Keep in the fridge and stir in olive oil before serving.