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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
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dips & Spreads
Cuisine Middle Eastern
Servings 3 people
Calories 300 kcal


  • 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.


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