Into a blender, add Chickpeas (2 cup), Kefir Whey (1/2 cup), Lemon Juice (1/4 cup), Tahini (3 tablespoon), Ground Cumin (1 teaspoon), Cayenne Pepper (1/2 teaspoon), Garlic (3 clove), and Salt (1/4 teaspoon). Blend until smooth.
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.
Serve with veggies, or store hummus in your fridge for up to a month. Enjoy!