Making hummus out of fermented sprouted chickpeas and fermented beetroots:
1.5 cups fermented sprouted chickpeas
½ cup fermented beetroot
1 clove garlic (may be fermented in with the chickpeas)
3 Tbsp tahini
Juice of 1 lemon
2 Tbsp olive oil
2 tsps ground cumin
If a small amount of ferment juice transfers with the chickpeas and beetroot that is totally fine and will help to blend the mixture. Combine all the ingredients in a food processor or a blender. Pulse to blend until creamy and smooth. Serve and enjoy!
There is salt in the fermented veggies so there is no need to add more salt unless your taste buds require it.
Use in lunches, salads, snacks or as a side dish at dinner parties.
You will be optimizing the nutrient bio-availability and digestibility. Your gut, digestion and friendly gut bugs will benefit greatly from this preparation method.