Beans and legumes are a great source of nourishment when properly prepared. Chickpeas, aka garbanzo beans, used in this recipe contain manganese, folate, protein, copper, phosphorus, and iron.
I’m still down with eating meat for protein, but sometimes I want to give my body a rest from meat protein as it is a little more difficult for the body to break down. Beans are a great alternative, adding the right type of carbs, protein, and vitamins and minerals for a nourishing meal or snack (like hummus!). Lately, I am loving me some carrot sticks. I dip those babies in some of this hummus and call it a lunch! This is also the time of year when many of us are looking for finger food-like dips at holiday parties. Why not make your friends and family some healthy lacto-fermented hummus?
What’s even better? I cooked the chick peas in a gelatinous pork broth so all those yummy nutrients are floating around in my hummus too allowing some of the fat soluble nutrients in the beans to digest well.
What you need
4 c sprouted, chickpeas (I started with 2 cups dried and ended up with 6 cups once sprouted. You only need 4 cups)
broth/water to cook the beans (I used pork broth)
4 cloves garlic, minced
juice of 2 limes (or less if you prefer it not so tart)
1/2 T garam masala (I use this in a lot of my food. Make up a bunch to have on hand!)
2 T tahini
4 T vegetable starter (or up your salt to 2 T)
3/4 – 1 c olive oil (optional mixed with a little sesame oil)
salt to taste, (I didn’t use any because my garam masala and broth had plenty, plus I used a veggie starter)
1) Sprout your chick peas 2 days in advance.
2) Bring some broth or water to a boil and add 4 cups of chick peas. Cook for about an hour.
3) When soft and cooked through, strain and cool! It’s very important to cool the beans or you will kill the enzymes in the fresh veggies and it won’t ferment.
4) In a food processor add COOLED chick peas, garlic, limes, basil, tahini, vegetable starter, and a little olive/sesame oil to start. Start blending.
5) Slowly pour more olive oil to loosen up the hummus. When you feel it’s the right consistency, stop and scoop into a glass jar.
6) Place a lid on the jar and let ferment in a warm, dark place for 3 days. Then refrigerate and serve.
This post links to: Monday Mania, Fat Tuesday, Scratch Cookin’, Hearth and Soul, Wednesday Fresh Food, Real Food Wed, Whole Foods Wed, Healthy2day, Simple Lives, Pennywise Platter, Keep it Real, Thank Your Body, Fight Back,