Lacto-Fermented Hummus | Traditional Cooking School

Name: Lacto-Fermented Hummus | Traditional Cooking School
Ingredients: 2 cups garbanzo beans (cooked (also called chickpeas)); 3 rounded tablespoons roasted sesame tahini; 3 tablespoons lemon juice (from approximately 1 lemon); 3 cloves garlic; 1/2 teaspoon sea salt (or to taste); 1/4 cup pure water (or aquafaba (bean cooking liquid), IF beans were pre-soaking and soaking water drained); 1/4 cup whey (with active cultures, such as from dripping off plain yogurt or kefir, or from raw cheesemaking)

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The beneficial bacteria in this lacto-fermented hummus reduce phytic acid, make it more digestible, and great for digestion.

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Ingredients

2 cups garbanzo beans (cooked (also called chickpeas))
3 rounded tablespoons roasted sesame tahini
3 tablespoons lemon juice (from approximately 1 lemon)
3 cloves garlic
1/2 teaspoon sea salt (or to taste)
1/4 cup pure water (or aquafaba (bean cooking liquid), IF beans were pre-soaking and soaking water drained)
1/4 cup whey (with active cultures, such as from dripping off plain yogurt or kefir, or from raw cheesemaking)