Si­mon Pof­fley and Gaba Smolin­ska Pof­fley’s Fer­mented Hum­mus

Makes 250 ml/9 fl oz jar ap­prox.

Irish Examiner - Weekend - - Food -

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

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