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Fermented Foods Hummus [vegan] by Dunja Gulin

5 from 1 vote

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Fermented foods add some umami to this simple hummus recipe.

Fermented Foods Hummus [vegan] by Dunja Gulin

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.

Available to buy here.

Hummus Where the Heart Is Front

Click here to read my review of Hummus Where The Heart Is and a chance to win a free copy.

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 by Dunja Gulin

Fermented Foods Hummus [vegan] by Dunja Gulin

Fermented foods add some umami to this simple hummus recipe.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping List Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dips & Spreads
Cuisine Middle Eastern
Servings 3 people
Calories 300 kcal

Equipment

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 300kcalCarbohydrates: 34gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 636mgPotassium: 381mgFiber: 9gSugar: 6gVitamin A: 46IUVitamin C: 2mgCalcium: 73mgIron: 4mg

Find this recipe online:

Fermented Foods Hummus [vegan] by Dunja Gulin

https://theflexitarian.co.uk/recipe-items/fermented-foods-hummus-vegan-by-dunja-gulin/

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