Simon Poffley and Gaba Smolinska Poffley’s Fermented Hummus
Makes 250 ml/9 fl oz jar approx.
2501 ½ small teaspoong (9 garlicoz) chickpeas,salt clove, sliced cooked Freshly ground black pepper Juice of 2 lemons 60ml(2¼floz)oliveoil 1 tablespoon tahini 150 ml (5 fl oz) whey or water kefir
Blend all the ingredients, except the whey or kefir, in a food processor or blender until smooth.
Add the whey or kefir and mix well.
Cover and leave at room temperature for about 10 hours, then transfer to an airtight container and chill in the fridge.
Use within 3 days.
Taken from Ferment Pickle Dry by Simon Poffley and Gaba Smolinska Poffley