Hummus. Wonderful, creamy garlicy hummus. At least that’s how I like to eat it. The more garlic the better. This happens to be one of my favorite snack foods.
I used to be a big fan of a particular brand in the stores in a red container. Well, I DO still like it. But I’ve been looking for a recipe to make it at home. That’s got to be healthier in every way, right?
My past experiences with recipes left much to be desired. They were bland, not the right consistency or just didn’t taste right. So I gave up for quite a number of years and just settled for my favorite store brand. But, few weeks ago I started my hunt back up for the perfect recipe. It just made sense with all the changes we’ve been doing in our kitchen lately. What I found was, before I was missing out on the tahini. How could this happen? Recipes without tahini? Even my fav store brand has it. So out of all the recipes I was finding recently I combined some and came up with, what I think, is the best hummus I’ve ever had. AND with the addition of whey it’s become a new addition to our list of fermented foods we are regularly consuming now.
mmmmm…..all those wonderful beneficial bacteria that thrive in fermented foods. As you can see in the pic below, we gobbled it up!
2 cups chickpeas
1/3 cup Tahini
Juice from 2 lemons
4-5 garlic cloves, minced (depending on the size or your taste)
1 tsp. Sea Salt
3-4 Tbs. Olive Oil
6 Tbs. Whey
1. Puree Tahini and lemon juice in food processor first. This helps to get a creamier texture for some reason.
2. With the food processor still going, add all the other ingredients slowly, in the order listed in the ingredient list. You can add more or less of any of the liquids to reach a consistency or taste you prefer.
3. Put in jar and seal with lid or an airlock (I use a Pickl-It). Leave out at room temperature for 2 to 3 days. If your house is quite warm it might not take this long. Will keep in the fridge for a few weeks.
You can substitute any flavoring you with for the garlic. I just happen to be a garlic fiend and feel like it belongs in everything. Well……except chili. I had a bad experience with it in a chili recipe and now I don’t want it anywhere near my chili. LOL!
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