I put fermented garlic in my garlic lime cilantro hummus. My college microbiology was teaching about probiotics, and when I showed him pictures of my probiotic hummus, he gave me extra credit for showing the class.
@sandhyanayak2942 1. 2 cans of chickpeas 2. About 1 bunch of cilantro leaves pealed from the stems. 3. Half of 1 lemon or lime. 4. Pink sea salt freshly grinded 5. A little bit of water to loosen it all up. 6. When you're blending it in the food processor, only add enough water so that it's all thin enough to just barely start splashing droplets towards the upper outsides of the container. 7. Add how much garlic you want. Beware that the raw garlic will be hot. My fermented garlic is almost like a saurkraut. 8. Then, slowly drizzle oil of your choice. I prefer avocado oil because it doesn't taste oily to me. This recipe should be taste test a lot while making it because everyone has different tastes for salt, citrus, garlic, and cilantro. You should know know when there is enough oil because it will look smooth and have a beautiful sheen to it and be smooth and a little creamy. And it needs to be blended for a long time to be smooth.
thank you so much, now I have to look online for how to ferment garlic ... never thought of it but live on raw garlic in salads and of course cooked into veggies. @@lostboi3974
I've been fermenting on and off for several years. I felt challenged by my Korean daughter-in-law and started learning Korean recipes and eventually kimchi. Only then I discovered homemade sauerkraut and periodically make a crock of it. It had been about 18 months and I went online to find a recipe, and founds yours and the details you include. Then, it was time to make some homemade hummus and your recipe popped up for fermenting it! What a treat! I generally made my usual sprouted dry bean hummus but divided it into two batches. First I used some regular sauerkraut juice as my starter. For the second, I blended in 1/2 to 1 cup of some red cabbage and beet sauerkraut I also had made (with the juices as available.) They sat out on the counter (65 to 75 degrees F) for about 36 hours. The extra tang in the hummus was a real hit with my wife. The next batch will be a blending of some of my spicy camote (sweet potato) kimchi into the hummus. I'll be ready for my son's mother-in-law on her next visit from Seoul. A lovely culinary cross-cultural experience.
I stopped buying hummus almost two years ago when I realized how quick and easy it is to make (and tastes so much better), and even though I do a lot of fermenting I never even though to ferment the hummus! Definitely going to try this on my next batch. My 3 year old loves hummus and fermented veggies so I'm sure it'll be a hit in our house! Thank you!
Finally got around to fermenting part of my homemade hummus this time, and it was well worth it. I always make everything from scratch (even the tahini) and didn't alter my favorite recipe at all. Left it on the counter for nearly 60 hours, because I was away, and it came out with much more flavor, almost like my fermented cashew cheeses. From now on, I will always split my batches with the regular (more mild) hummus for guests and the fermented intense one for ME. Really great idea. Thanks for sharing it.
That looks so good. I add spices to my hummus and it takes it to other interesting levels. Moroccan hummus is lovely. I could always put fermented chillies, garlic and onion slices in too when whizzing the chick peas. My fridge is full of wonderful jars!. Thanks for all your great ideas.
@gphx Thanks for mentioning your wonderful addition. I’d like to try curry powder too -sounds really good. I’m wondering now if ginger would be interesting.
I can't eat dairy so I use this recipe (with various white and butter beans too) to make a spreadable, non dairy "cheese" with the addition of 1/4 cup of hemp hearts or soaked cashews for added creaminess and nutrition, a few TBS of nutritional yeast and a TBS of miso blended in. Sometimes I add some pepper flakes and liquid smoke for a smoked pepper jack vibe. Good stuff!
wow this looks amazing. I have been binging your channel. This stuff should be taught in schools!! Your skin looks amazing, Im sure its all the good food you have. Thanks for educating!
Implemented your recipe with both chickpeas (original) and mung beans (my variation) - both ended up so delicious! Thank you so much for the guidance and inspiration 🙏🙏
Hummus is my favourite food and I am in love with idea to make it fermented - and sooo happy with results! I made 2 versions, first one sprouted and cooked chikpeas, garlic, lemon juice, tahina, extra virgin olive oil, salt and as a starter culture I used organic nama tamari (raw, unpasterized) and juice from my lactofermented cherry tomatos&garlic jar, the other version was with piece of beetroot to get nice pink color. I also used my yogurt maker with adjusted temperature at 30 C, it fermented very quickly, basically after first 18h was already visibly fermented and tasted so, but I let it for 36h in total. Beautiful, very nice. Thank you for inspiration!
Another brilliant recipe. Thank you 🙏 The hummus looks great as does that salad and chicken. You are a great teacher full of good ideas. And, from comments I read after your videos those great ideas multiply as viewers chime in with more ideas, too. You light up the day.
I've always made my own tahini. It never occurred to me about using sesame oil. The first time I made hummus I used peanut butter. It was okay. I think I have enough sesame oil in the fridge to make a batch today. Awesomeness!
I made your fermented hummus recipe and it is off the chart good! I love it!!! Thank you for sharing your fermenting videos (actually all your videos). You are such a great teacher :)
Oh my! I had never heard of fermented hummus, I had previously made it from sprouted chickpeas, which created a delicious dish, but for the first time, following your recipe (more or less, I added dill for a lovely "buttery" flavour) I made fermented hummus. What can I say, the results are exceptional beyond belief! I love strong flavours and so am always excited to find a method I've not tried before. As a new subscriber I am HOOKED. Thank you so much for your tutorials and explanations, they are nothing short of exceptional.
I absolutely love your videos they are so informative & helps people like me trying to boost immunity due to disease & helps me to be able to digest food where before I couldn't plus its so easy to follow your simple instructions. I do make hummus & often replace lemon juice for Raw ACV to help me digest the garbanzo beans better. With this recipe I can now enjoy it fermented as I like it. I may have to buy a pressure cooker to cook the chickpeas so I can avoid canned foods cause I really don't trust them.
Thank you for another excellent video, with easy to follow instructions and informative and educational content. I am learning new things about fermenting and nutrition via your channel - and am sharing links to you with friends and family. I currently have 2 probiotic waters on the go with 2 different wild honeys and different starter probiotics- this is something I would never have thought of myself- and it's a great success!I am definitely going to try this- I have gut issues and hummus is usually a no-go for me- unless I soak the beans for 24 hours and the boil them up for a good while. Will let you know. Keep up the good work!
I have found it fermented by itself in my fridge and I love how the flavor turns. Also when I soak nuts they go fermented and love it. How about using plain kefir commercial made as a starter, would that work? It has that wonderful zip especially the plain version. I add low fat kefir to cole slaw in place of mayo and it works great. Love your channel and your delightful demeanor, thanx so much ... been on this path since I took classes at SproutHouse in NYC in the late 70's!!!
Glad I came across your channel. I am a beginner and did my first saurcrout a few days ago. You mentioned the bread you make. Would you have a video on how to make the sourdough? Thank you, Hugo
Just when I think you couldn’t possibly surprise me, you do it again. There was so much great information in the video. My kitchen is my happy place and my refrigerator looks like a laboratory…full of Ball jars with a variety of ferments, kefir, yogurt, sourdough starter…you name it. I love hummus and never once thought about fermenting it or subbing toasted sesame oil for the tahini. Using the hummus as a salad dressing is brilliant, as well as using it in a sandwich or wrap. I have a question about your sprouts. I’ve read many times that even home grown sprouts can be very dangerous for at risk people like immuno-compromised individuals or the elderly. 🤫 I do sprout my wheat berries, then dehydrate prior to milling my flour which would destroy harmful microbes. Even the seeds used for fresh sprouting at home can be contaminated. Do you have any information about safe sprouting that would minimize these risks? Thanks for another great video!
Hi, Any sprouts or berries/ fruit can be save after soaking in a wash with food grade hydrogen peroxide dilution in distilled water. But I am certain there are other ways of doing this. This happens to be what I use and I give it a few drops of the food grade hydrogen peroxide extra so that it is stronger and I don't have to soak it for very long this kills any unnecessary bacteria. Other people may use vinegar solutions or such.
Love Hummus..... really love Fermented Hummus (made from cooked chickpeas soaked 3 times then Pressure Cooked -- to reduce the toxic lectins... even before the fermentation).
Thanks for recipe. I have been fermenting humus in much the same way for many years. Mine usually becomes fluffy and at times overflows when fermenting on the bench top. great taste and keeping qualities over the non-fermented version.😋
Lovely presentation. I love toasted sesame oil. And I make my own tahini. So one day I got the idea of use toasted sesame oil in the construction of the tahini. It's a winner for me but may be too sesame forward for some.
I love your channel and I passed it on today. A coworker asked me about mold in sauerkraut. I turned her on to your channel. “Anything fermented, this woman has the answer you seek.”
Can I use tahini with this humus? I love your recipes and after know your Chanel I always make fermentation for my family. The onions fermented are amazing!
Glad I watched this! Hummus is a staple for me when trying to eat better. I like the thought of adding starter and also that I don't need to use tahini. Never thought of subbing sesame oil since tahini is harder to come by.
We are trying this but now my wife and I have gotten into a huge argument about how to handle dried beans (we don't buy canned.) I normally soak them for about 24 hours. Then grind to make falafel which we cook in an air fryer. Must I now cook the soaked beans in a pressure cooker like we do if we wanted to make hummus? Or can we just grind the soaked beans and start the fermentation? In the video, you say "cook" dried beans, but we don't know how long, how soft, etc. Please clarify.
No specific way is needed to cook the beans. Follow ANY recipe online for stove or instantpot/pressure cooker. There is no wrong way to cook them. If you feel the soaked beans are soft and tender enough for hummus without cooking, feel free to give it a try. So long as the starter culture is added, it will ferment 👍
Wow! That delicious looking sandwich brought back memories and made me super hungry. Sadly, I'm on a 4 week starvation diet, yuk. I'll have to settle for my ACV that I make from your recipes.Just finished starting a new batch!
Wow , I just found you to day because of this fermented hummus and check others of you , like From city girl to country ,1 year ago You should have mulch more viewers ,really I am happy TH-cam put you a front of my nose You look so good and are à leaving proof
I only ferment raw soaked chickpeas overnight, blend with other ingredients like ginger,garlic,salt,turmeric, cracked pepper. I use it the same way and with live enzymes from the soaked garbanzo beans
I love this salad recipe! I have been trying to convince my 83-year-old mother-in-law to eat more salad...and this idea to grate everything is perfect for her. She has trouble chewing because of dentures. Sometimes she doesn't put her dentures on all day. I try to chop everything tiny, but she will still sometimes just suck on something and then put it back on the plate. On a side note: I was wondering if you could make a probiotic hot sauce? My husband and I love spicy food. I am curious about what bacteria would make a hot sauce taste good.
Chewing is essential for normal jaw growth in children. Decreasing chewing because of soft diets has caused many more orthodontic problems. Supposedly prolonged chewing contributes to a sensation of fullness, helping weight management. So don't skip chewing unless you have TMJ disorder!
Wow! I've been looking into making chickpea natto, because it actually has more nattokinase than soy natto. But, compared to natto recipes, this recipe for fermented hummus is as easy as falling of a log! Do you have any idea how the nutrition of chickpea natto compares with fermented hummus?
So happy to come across your channel, always looking for more ideas for fermentation. I would like to use Unflavored Kombucha liquid how much liquid should I use?
Adrienne, you got me hook on your hempseed probiotic milk. Would I enhance the vegetable culture by adding the probiotic1/4 capsule besides the wild fermentation? Love your videos ,tks Frank
I don't recommend using probiotic capsules with vegetable ferments. Theres not an advantage. Watch my ' wild vs cultured fermentation ' video for greater explanation. 👍
Question plz if i may: I am new to fermentation and i do not have a brine with live culture. I have at home the Kirkland organic Greek Feta cheese, ingredients: Lactic culture, Rennet, salt, pasteurized sheep's milk. My question is: would the fresh brine of this cheese work for fermenting Hummus or other plant based ingredients?, it says Lactic Culture. I asked Costco staff. They do not know if this means Live culture: too technical! I highly appreciate your feedback. Whenever i get time and have interest, your channel is my go-to!!
Lactic culture means a culture of lactic acid producing bacteria vs other kinds of microorganism cultures and yes, it should be alive... at least at the time the cheese was fermented. If the lactic culture is still active, the liquid whey off the cheese should work.
Great!!, Thanks a million. I was part of 2 gatherings of a few families, i told them about your channel and how effective and direct-to-the-point you are. Many were excited especially that you are a master in fermentation field and its health benefit. BIG KUDOS to You!
This looks wonderful! I love hummus. Can I use the sprouted chickpeas directly? Will they blend the same? Or do I need to cook them? I hate to kill all those beneficial enzymes having to cook the chickpeas. Thank you!!
I put fermented garlic in my garlic lime cilantro hummus. My college microbiology was teaching about probiotics, and when I showed him pictures of my probiotic hummus, he gave me extra credit for showing the class.
Love it!
What a lovely bonus for your course.
Can you please share the recipe for garlic lime cilantro humus?!
@sandhyanayak2942
1. 2 cans of chickpeas
2. About 1 bunch of cilantro leaves pealed from the stems.
3. Half of 1 lemon or lime.
4. Pink sea salt freshly grinded
5. A little bit of water to loosen it all up.
6. When you're blending it in the food processor, only add enough water so that it's all thin enough to just barely start splashing droplets towards the upper outsides of the container.
7. Add how much garlic you want. Beware that the raw garlic will be hot. My fermented garlic is almost like a saurkraut.
8. Then, slowly drizzle oil of your choice. I prefer avocado oil because it doesn't taste oily to me.
This recipe should be taste test a lot while making it because everyone has different tastes for salt, citrus, garlic, and cilantro. You should know know when there is enough oil because it will look smooth and have a beautiful sheen to it and be smooth and a little creamy. And it needs to be blended for a long time to be smooth.
thank you so much, now I have to look online for how to ferment garlic ... never thought of it but live on raw garlic in salads and of course cooked into veggies. @@lostboi3974
Your calmness and simplicity are incredible. I´m almost a carnivore (90 %), the rest of my food is fermented and you're my best teacher. Thank You !!!
I've been fermenting on and off for several years. I felt challenged by my Korean daughter-in-law and started learning Korean recipes and eventually kimchi. Only then I discovered homemade sauerkraut and periodically make a crock of it. It had been about 18 months and I went online to find a recipe, and founds yours and the details you include. Then, it was time to make some homemade hummus and your recipe popped up for fermenting it! What a treat! I generally made my usual sprouted dry bean hummus but divided it into two batches. First I used some regular sauerkraut juice as my starter. For the second, I blended in 1/2 to 1 cup of some red cabbage and beet sauerkraut I also had made (with the juices as available.) They sat out on the counter (65 to 75 degrees F) for about 36 hours. The extra tang in the hummus was a real hit with my wife. The next batch will be a blending of some of my spicy camote (sweet potato) kimchi into the hummus. I'll be ready for my son's mother-in-law on her next visit from Seoul. A lovely culinary cross-cultural experience.
Thank you for this recipe. Your energy and delivery of the information is wonderful and the editing is seamless.
I stopped buying hummus almost two years ago when I realized how quick and easy it is to make (and tastes so much better), and even though I do a lot of fermenting I never even though to ferment the hummus! Definitely going to try this on my next batch. My 3 year old loves hummus and fermented veggies so I'm sure it'll be a hit in our house! Thank you!
There are only a small number of sources I go to for information that is both novel and useful, and you are one of them. Thanks!
Finally got around to fermenting part of my homemade hummus this time, and it was well worth it. I always make everything from scratch (even the tahini) and didn't alter my favorite recipe at all. Left it on the counter for nearly 60 hours, because I was away, and it came out with much more flavor, almost like my fermented cashew cheeses. From now on, I will always split my batches with the regular (more mild) hummus for guests and the fermented intense one for ME. Really great idea. Thanks for sharing it.
I absolutely LOVE this and all the options that come with it! Thank you so much for sharing! 🫶🏽
I make hummus from chickpeas fermented with natto
yummy! this is such a great idea and I think im hooked on your channel now
That looks so good!
I generally semi-sprout beans before cooking, and this is a great option for hummus!
That looks so good. I add spices to my hummus and it takes it to other interesting levels. Moroccan hummus is lovely. I could always put fermented chillies, garlic and onion slices in too when whizzing the chick peas. My fridge is full of wonderful jars!. Thanks for all your great ideas.
Me too I make jalapeno humous and it's amazing!
I like to play with hummus flavors too. I often add miso to mine.
Lately I found curry powder to be a great addition to beans. It's like cumin only better.
@gphx Thanks for mentioning your wonderful addition. I’d like to try curry powder too -sounds really good. I’m wondering now if ginger would be interesting.
I can't eat dairy so I use this recipe (with various white and butter beans too) to make a spreadable, non dairy "cheese" with the addition of 1/4 cup of hemp hearts or soaked cashews for added creaminess and nutrition, a few TBS of nutritional yeast and a TBS of miso blended in. Sometimes I add some pepper flakes and liquid smoke for a smoked pepper jack vibe. Good stuff!
Great video. I think i will try it with my peppers that are fermenting to start the bean mix. Thanks for the ideas.
Well now I want to make bread! Great video as usual ~ thanks
wow this looks amazing. I have been binging your channel. This stuff should be taught in schools!! Your skin looks amazing, Im sure its all the good food you have. Thanks for educating!
Implemented your recipe with both chickpeas (original) and mung beans (my variation) - both ended up so delicious!
Thank you so much for the guidance and inspiration 🙏🙏
Adrienne, this is brilliant! Love beans, humus and happen to always have ferment starter in my fridge. Thank you.
Hummus is my favourite food and I am in love with idea to make it fermented - and sooo happy with results! I made 2 versions, first one sprouted and cooked chikpeas, garlic, lemon juice, tahina, extra virgin olive oil, salt and as a starter culture I used organic nama tamari (raw, unpasterized) and juice from my lactofermented cherry tomatos&garlic jar, the other version was with piece of beetroot to get nice pink color. I also used my yogurt maker with adjusted temperature at 30 C, it fermented very quickly, basically after first 18h was already visibly fermented and tasted so, but I let it for 36h in total. Beautiful, very nice. Thank you for inspiration!
Sounds amazing, nicely done!
Another brilliant recipe. Thank you 🙏
The hummus looks great as does that salad and chicken. You are a great teacher full of good ideas. And, from comments I read after your videos those great ideas multiply as viewers chime in with more ideas, too. You light up the day.
I'm hooked on this type of food after following your red sourkraut recipes. Very good.
I've always made my own tahini. It never occurred to me about using sesame oil. The first time I made hummus I used peanut butter. It was okay. I think I have enough sesame oil in the fridge to make a batch today. Awesomeness!
I made your fermented hummus recipe and it is off the chart good! I love it!!! Thank you for sharing your fermenting videos (actually all your videos). You are such a great teacher :)
That is the best to hear! thanks for letting me know!
@@CleanFoodLivingcan we change humuss by others ingredient like almond or pumpkin ? (with the same way)
I watched this already and did not notice and again I am now hungry!
First Time watching your video and could not stop watching. There is so many important information. I appreciate you.
Oh my! I had never heard of fermented hummus, I had previously made it from sprouted chickpeas, which created a delicious dish, but for the first time, following your recipe (more or less, I added dill for a lovely "buttery" flavour) I made fermented hummus. What can I say, the results are exceptional beyond belief! I love strong flavours and so am always excited to find a method I've not tried before. As a new subscriber I am HOOKED. Thank you so much for your tutorials and explanations, they are nothing short of exceptional.
Love the dill addition! So glad to hear you love it fermented! (Me too😀)
We love tasty homemade fermented vegetables. It's energy food. Thank you!
I absolutely love your videos they are so informative & helps people like me trying to boost immunity due to disease & helps me to be able to digest food where before I couldn't plus its so easy to follow your simple instructions.
I do make hummus & often replace lemon juice for Raw ACV to help me digest the garbanzo beans better.
With this recipe I can now enjoy it fermented as I like it. I may have to buy a pressure cooker to cook the chickpeas so I can avoid canned foods cause I really don't trust them.
Amaaaaaazing!
Thank you for another excellent video, with easy to follow instructions and informative and educational content. I am learning new things about fermenting and nutrition via your channel - and am sharing links to you with friends and family. I currently have 2 probiotic waters on the go with 2 different wild honeys and different starter probiotics- this is something I would never have thought of myself- and it's a great success!I am definitely going to try this- I have gut issues and hummus is usually a no-go for me- unless I soak the beans for 24 hours and the boil them up for a good while. Will let you know. Keep up the good work!
Fantasti, cant wait to make it myself. Thank you.
Your channel is a hidden treasure! Thank god i found it
I have found it fermented by itself in my fridge and I love how the flavor turns. Also when I soak nuts they go fermented and love it. How about using plain kefir commercial made as a starter, would that work? It has that wonderful zip especially the plain version. I add low fat kefir to cole slaw in place of mayo and it works great. Love your channel and your delightful demeanor, thanx so much ... been on this path since I took classes at SproutHouse in NYC in the late 70's!!!
Glad I came across your channel. I am a beginner and did my first saurcrout a few days ago. You mentioned the bread you make. Would you have a video on how to make the sourdough? Thank you, Hugo
This is my sourdough bread recipe 😊 th-cam.com/video/Br9ezqYPyic/w-d-xo.html
Just when I think you couldn’t possibly surprise me, you do it again. There was so much great information in the video. My kitchen is my happy place and my refrigerator looks like a laboratory…full of Ball jars with a variety of ferments, kefir, yogurt, sourdough starter…you name it. I love hummus and never once thought about fermenting it or subbing toasted sesame oil for the tahini. Using the hummus as a salad dressing is brilliant, as well as using it in a sandwich or wrap. I have a question about your sprouts. I’ve read many times that even home grown sprouts can be very dangerous for at risk people like immuno-compromised individuals or the elderly. 🤫 I do sprout my wheat berries, then dehydrate prior to milling my flour which would destroy harmful microbes. Even the seeds used for fresh sprouting at home can be contaminated. Do you have any information about safe sprouting that would minimize these risks? Thanks for another great video!
Hi,
Any sprouts or berries/ fruit can be save after soaking in a wash with food grade hydrogen peroxide dilution in distilled water. But I am certain there are other ways of doing this. This happens to be what I use and I give it a few drops of the food grade hydrogen peroxide extra so that it is stronger and I don't have to soak it for very long this kills any unnecessary bacteria. Other people may use vinegar solutions or such.
Love Hummus..... really love Fermented Hummus (made from cooked chickpeas soaked 3 times then Pressure Cooked -- to reduce the toxic lectins... even before the fermentation).
Fermented hummus is one of my favs, glad you love it too!
Thanks for recipe. I have been fermenting humus in much the same way for many years. Mine usually becomes fluffy and at times overflows when fermenting on the bench top. great taste and keeping qualities over the non-fermented version.😋
love from india ❤
fabulous work on fermented food .
guide and support on making fermented bread
I never even thought about doing this with one of my favorite foods. Really looking forward to this and thank you!
I am hungry. Need that energy sandwich. Love from India.
That sandwich is making me salivate!!!
This is exciting. Making this over the weekend! Parsley etc salad and fermented hummus. Divine! Dulce, never heard of this. Going to research. Thx
this is awesome cuz i am addicted to hummus, and consume it regularly; a fermented version of it makes it even better
I love your zucchini relish on my salads! Will be trying the hummus next. Thank you!
I am happy that I found your channel you are so sweet and knowledgeable ❤
Glad to be found!
Lovely presentation. I love toasted sesame oil. And I make my own tahini. So one day I got the idea of use toasted sesame oil in the construction of the tahini. It's a winner for me but may be too sesame forward for some.
I love your channel and I passed it on today. A coworker asked me about mold in sauerkraut. I turned her on to your channel. “Anything fermented, this woman has the answer you seek.”
Can I use tahini with this humus? I love your recipes and after know your Chanel I always make fermentation for my family. The onions fermented are amazing!
Of course, use any hummus recipe you wish and ferment with the same method as demo'd here👍😊
You are the best! Every single video is full of new ideas. Keep teaching your knowledge, thank you :)
Glad I watched this! Hummus is a staple for me when trying to eat better. I like the thought of adding starter and also that I don't need to use tahini. Never thought of subbing sesame oil since tahini is harder to come by.
We are trying this but now my wife and I have gotten into a huge argument about how to handle dried beans (we don't buy canned.) I normally soak them for about 24 hours. Then grind to make falafel which we cook in an air fryer. Must I now cook the soaked beans in a pressure cooker like we do if we wanted to make hummus? Or can we just grind the soaked beans and start the fermentation? In the video, you say "cook" dried beans, but we don't know how long, how soft, etc. Please clarify.
No specific way is needed to cook the beans. Follow ANY recipe online for stove or instantpot/pressure cooker. There is no wrong way to cook them. If you feel the soaked beans are soft and tender enough for hummus without cooking, feel free to give it a try. So long as the starter culture is added, it will ferment 👍
Wow! That delicious looking sandwich brought back memories and made me super hungry. Sadly, I'm on a 4 week starvation diet, yuk. I'll have to settle for my ACV that I make from your recipes.Just finished starting a new batch!
So glad the ACV is working so well for you! Hopefully the sandwich can be waiting for you in the future 🙂
Wow , I just found you to day because of this fermented hummus and check others of you , like From city girl to country ,1 year ago
You should have mulch more viewers ,really
I am happy TH-cam put you a front of my nose
You look so good and are à leaving proof
I absolutely love your Chanel. Thank you. ❤❤❤❤
I only ferment raw soaked chickpeas overnight, blend with other ingredients like ginger,garlic,salt,turmeric, cracked pepper. I use it the same way and with live enzymes from the soaked garbanzo beans
I love this salad recipe! I have been trying to convince my 83-year-old mother-in-law to eat more salad...and this idea to grate everything is perfect for her. She has trouble chewing because of dentures. Sometimes she doesn't put her dentures on all day. I try to chop everything tiny, but she will still sometimes just suck on something and then put it back on the plate. On a side note: I was wondering if you could make a probiotic hot sauce? My husband and I love spicy food. I am curious about what bacteria would make a hot sauce taste good.
HI there, I'm considering doing a fermented hot sauce video for 2024. 😊Lactobacillus are the bacteria genus that would lacto-ferment the peppers 👍
super channel love it.
How Amazing! Love it!! Thanks so very much for sharing!!!❤
Chewing is essential for normal jaw growth in children. Decreasing chewing because of soft diets has caused many more orthodontic problems. Supposedly prolonged chewing contributes to a sensation of fullness, helping weight management. So don't skip chewing unless you have TMJ disorder!
Yes. Chewing and breast feeding.
And those meals looked fantastic too!
If I just ferment the chick peas, can I store them longer in the fridge? Then I can just make hummus as I want
i just found this channel and love it!!!!
must give this Hummus a try! salad looks yummy❤
I need to remember to really chew...for mastication AND for the mixing of the saliva/enzymes into the food
Wow! I've been looking into making chickpea natto, because it actually has more nattokinase than soy natto. But, compared to natto recipes, this recipe for fermented hummus is as easy as falling of a log! Do you have any idea how the nutrition of chickpea natto compares with fermented hummus?
It's good information. I have not made fermented humums before. I will try out this recipe soon. We like to eat humus.
Absolutely 💯% Brilliant! 💫
I am excited to try this. Thank you
What a great idea! Thank you for sharing it.
Thanks!
Thank you!
Looks so delicious. This, I can do! Thank u💕
Great vid… thank you, can’t wait to make it 🧡🧡🧡
Thank you so much for these great ideas i'm realy happy becuase i find your channel❤❤
I use olive oil in my hummus and heard that olive oil effects the live starter culture .. is that true ? Thank you for your videos ❤
Thank you
Thank you for the great source idea for probiotics. Can you tell me if the probiotics would still be active if you chose to dehydrate the hummus?
Most would activate again when reconstituted.
I can’t wait to do this! Thank you so much! Do you have a video for your fermented bread?
Hi, this is my fermented sourdough bread recipe video : th-cam.com/video/Br9ezqYPyic/w-d-xo.html
It would be helpful to know what the ingredients are that you are adding to the hummus and also how much of the ingredients? Thanks.
That would work great on a steak sandwich 😊
Yes it would!😃
I’m going to try fermenting a raw soaked & sprouted chickpea hummus 🕊☮️‼️
Thanks for sharing defo having a go.
Can I use the fermented water you showed us how to make in another video?
I appreciate the excellent editing! Packed with info :-)
I absolutely love this idea! Unfortunately your receipt doesn't have the ratios / quantities. How much starter do I need in ratio for example?
@user-jp1yo6hi6e She said the link to the recipe is in the description box.
I really love your videos, thank you so much
Excellent video thanks for sharing.
Wow. It seems you can ferment anything!
Looks amazing!
I make yogurt at home. Can I add a tbs of homemade yogurt for fermentation. Thank you so much!!
Thanky you a lot! Looks delicious 😋😍💃
Looks mouth watering
So happy to come across your channel, always looking for more ideas for fermentation. I would like to use Unflavored Kombucha liquid how much liquid should I use?
Hi, as it states in the recipe, 1/2cup.👍🙂
Hi Madam looks great Recipe ill try this one of this day 😊
hey, whats your opinion on oxalates in green leaf veggies like spinage which could lead to kidney stones?
I will have to try it 👍👍🇺🇸🇺🇸
Adrienne, you got me hook on your hempseed probiotic milk. Would I enhance the vegetable culture by adding the probiotic1/4 capsule besides the wild fermentation? Love your videos ,tks Frank
I don't recommend using probiotic capsules with vegetable ferments. Theres not an advantage. Watch my ' wild vs cultured fermentation ' video for greater explanation. 👍
Question plz if i may:
I am new to fermentation and i do not have a brine with live culture. I have at home the Kirkland organic Greek Feta cheese, ingredients: Lactic culture, Rennet, salt, pasteurized sheep's milk. My question is: would the fresh brine of this cheese work for fermenting Hummus or other plant based ingredients?, it says Lactic Culture. I asked Costco staff. They do not know if this means Live culture: too technical!
I highly appreciate your feedback. Whenever i get time and have interest, your channel is my go-to!!
Lactic culture means a culture of lactic acid producing bacteria vs other kinds of microorganism cultures and yes, it should be alive... at least at the time the cheese was fermented. If the lactic culture is still active, the liquid whey off the cheese should work.
Great!!, Thanks a million.
I was part of 2 gatherings of a few families, i told them about your channel and how effective and direct-to-the-point you are. Many were excited especially that you are a master in fermentation field and its health benefit. BIG KUDOS to You!
This looks wonderful! I love hummus. Can I use the sprouted chickpeas directly? Will they blend the same? Or do I need to cook them? I hate to kill all those beneficial enzymes having to cook the chickpeas. Thank you!!
I have heard from others who have used sprouted, that it has worked well.
@@CleanFoodLiving Would Kefir work for a live culture? Wondering if it would be too thick and or may not be good on the counter for 48hrs???
@@mindywyan2488 I would not recommend a dairy kefir, but a water kefir would be ok.
Can I use apple cider vinegar with mother for my live cultures for this hummus recipe?
We have learned so much from you!! Hugs ❤❤
Yummy and thank you