Fermented foods add some umami to this simple hummus recipe.
This recipe for Fermented Foods Hummus is extracted from “Hummus Where The Heart Is” by Dunja Gulin, picture by Mowie Kay. Published by Ryland Peters & Small. Reproduced here with permission.
A word from Dunja . . .
As a fermented-foods enthusiast, I’m always trying to incorporate home-fermented foods into our meals. Anything that has undergone the process of wild fermentation has an intense umami taste and is more nutritious and much easier to digest. Make your own rejuvelac and kimchi following recipes from my cookbook on fermented foods, or buy good-quality kimchi in a health-food shop. Just look for unpasteurized fermented products, if available.
Fermented Foods Hummus [vegan] by Dunja Gulin
- blender or food processor
- 320 g cooked chickpeas
- 2 Tbsp toasted sesame seeds or 1 Tbsp tahini
- 1 Tbsp olive oil
- 2 garlic cloves – minced
- 60 ml rejuvelac or brine from fermented vegetables/ kimchi – or more if needed
- 2 Tbsp white miso paste
- 100 g spicy kimchi – chopped, plus extra to garnish
- ¼ tsp salt – or less if using salty brine
- Japanese micro herbs such as micro mizuna – to garnish (optional)
- Blend the chickpeas with sesame seeds/tahini, olive oil, garlic, rejuvelac or brine and miso paste in a food processor or blender for 1 minute, adding just enough liquid to get a smooth paste.
- Stir in the chopped kimchi, taste and add salt, if needed. Scatter with extra chopped kimchi and micro herbs to garnish, if you like.
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