Cooking Instructions
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Step 1
Into a blender, add
Chickpeas (400 g)
,
Kefir Whey (50 g)
, juice from
Lemons (1 1/4)
,
Tahini (50 g)
,
Ground Cumin (2 g)
,
Cayenne Pepper (as needed)
,
Garlic (3 cloves)
and
Salt (2 g)
. Blend until smooth.
Step 2
Pour hummus into a jar. Cover with cheesecloth and let it ferment in a dark place for about 3 days, or until bubbles form on top.
Step 3
Serve with veggies, or store hummus in your fridge for up to a month. Enjoy!
