Fermented Chickpea Hummus Recipes

FERMENTED CHICKPEA HUMMUS

Fermented Chickpea Hummus image

Provided by John MacDowall

Number Of Ingredients 8

Ingredients

3 cups garbanzo or white beans (cooked and drained)
⅓ cup lemon juice
⅓ cup tahini (sesame paste)
3 cloves garlic (peeled and crushed)
1 tsp. sea salt
¼ cup whey (or other starter liquid)
1 tsp. ground cumin
⅛ tsp. paprika

Steps:

Place drained beans in a food processor. Add all ingredients and blend until smooth. The mixture will be thick.
Scrape mixture into two wide-mouth pint jars and cap loosely. Ferment at room temperature for 3 days. Move to the refrigerator and use within a month.

HUMMUS FROM 'JERUSALEM'

Hummus from 'Jerusalem' image

There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.

Provided by Julia Moskin

Categories dips and spreads

Time 45m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 1/4 cups dried chickpeas (250 grams)
1 teaspoon baking soda
1 cup plus 2 tablespoons light tahini paste (270 grams)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
Salt
6 1/2 tablespoons ice-cold water (100 milliliters)

Steps:

Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams

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