PROBIOTIC FERMENTED HUMMUS - Easy hummus recipe + Energy Salad & Sandwich
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Күн бұрынLearn how to make probiotic hummus. This is an easy homemade hummus recipe that you can make in 5 minutes and then optionally ferment it if you want to take it to the next level!
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➡️ CHAPTERS:
00:00 Intro
00:18 Antinutrients
00:52 Ingredients
01:47 Can Linings
05:12 Instructions
06:26 Energy Salad
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZfaq Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
@lostboi3974 Жыл бұрын
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.
@CleanFoodLiving Жыл бұрын
Love it!
@jamesvoigt7275 11 ай бұрын
What a lovely bonus for your course.
@sandhyanayak2942 10 ай бұрын
Can you please share the recipe for garlic lime cilantro humus?!
@lostboi3974 10 ай бұрын
@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.
@ooohlaa13 9 ай бұрын
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
@rorym341 Жыл бұрын
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.
@davidr2421 Жыл бұрын
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!
@gabyfridman7475 Жыл бұрын
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 !!!
@SeattleStevie 8 ай бұрын
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!
@ApteraPioneer Жыл бұрын
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.
@frodar48 7 сағат бұрын
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!
@fraterpine 10 ай бұрын
yummy! this is such a great idea and I think im hooked on your channel now
@TealHalo221 Жыл бұрын
I absolutely LOVE this and all the options that come with it! Thank you so much for sharing! 🫶🏽
@sunny.coast.girl. Жыл бұрын
Great vid… thank you, can’t wait to make it 🧡🧡🧡
@ApteraPioneer Жыл бұрын
What a great idea! Thank you for sharing it.
@rachaelsooklall1208 Жыл бұрын
How Amazing! Love it!! Thanks so very much for sharing!!!❤
@shortymcfox2251 Жыл бұрын
I never even thought about doing this with one of my favorite foods. Really looking forward to this and thank you!
@lindab34 Жыл бұрын
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.
@summerbreeze1955 Жыл бұрын
Me too I make jalapeno humous and it's amazing!
@jamesvoigt7275 Жыл бұрын
I like to play with hummus flavors too. I often add miso to mine.
@gphx 9 ай бұрын
Lately I found curry powder to be a great addition to beans. It's like cumin only better.
@henriettahaines3412 7 ай бұрын
@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.
@CharGC123 3 ай бұрын
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!
@k.silberberg5137 9 ай бұрын
Amaaaaaazing!
@madmecyr Жыл бұрын
And those meals looked fantastic too!
@terryrustad1800 Жыл бұрын
Absolutely 💯% Brilliant! 💫
@jhanlon241 Жыл бұрын
Adrienne, this is brilliant! Love beans, humus and happen to always have ferment starter in my fridge. Thank you.
@semicountryliving3095 10 ай бұрын
Looks so delicious. This, I can do! Thank u💕
@user-eg2yu2jr1r Жыл бұрын
Thanky you a lot! Looks delicious 😋😍💃
@odeemom 4 ай бұрын
Well now I want to make bread! Great video as usual ~ thanks
@lexilooloo7873 Жыл бұрын
must give this Hummus a try! salad looks yummy❤
@sydneydrake2789 Жыл бұрын
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.
@auntiesam8489 10 ай бұрын
I am excited to try this. Thank you
@truthbetold2611 8 ай бұрын
We love tasty homemade fermented vegetables. It's energy food. Thank you!
@GailHarrell 9 ай бұрын
I love your zucchini relish on my salads! Will be trying the hummus next. Thank you!
@summerbreeze1955 Жыл бұрын
Thanks for sharing defo having a go.
@jbt6007 Жыл бұрын
Looks amazing!
@jujugoketo3711 Жыл бұрын
This is exciting. Making this over the weekend! Parsley etc salad and fermented hummus. Divine! Dulce, never heard of this. Going to research. Thx
@breedimart Жыл бұрын
Thank you
@Erica-yr3gf 9 ай бұрын
I absolutely love your Chanel. Thank you. ❤❤❤❤
@Bioluvskatz Жыл бұрын
That sandwich is making me salivate!!!
@madmecyr Жыл бұрын
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.
@askelephant9257 Жыл бұрын
I really love your videos, thank you so much
@AugustaWilliamsJr Жыл бұрын
Yummy and thank you
@joanapedroso2160 8 ай бұрын
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!
@user-oi5pt1sb1l 6 ай бұрын
First Time watching your video and could not stop watching. There is so many important information. I appreciate you.
@PlantObsessed 9 ай бұрын
Great video. I think i will try it with my peppers that are fermenting to start the bean mix. Thanks for the ideas.
@ayaaa6106 Жыл бұрын
Your channel is a hidden treasure! Thank god i found it
@dakotadarling8760 Жыл бұрын
i just found this channel and love it!!!!
@suzannawade8752 Жыл бұрын
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!
@Ari-F84 27 күн бұрын
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 🙏🙏
@aboutdawntoday 8 ай бұрын
I watched this already and did not notice and again I am now hungry!
@cardcomm91 4 ай бұрын
Thanks!
@CleanFoodLiving 4 ай бұрын
Thank you!
@cindybroadus3277 11 ай бұрын
Looks mouth watering
@mclovin8739 Жыл бұрын
Fantasti, cant wait to make it myself. Thank you.
@vmr6771 Жыл бұрын
I'm hooked on this type of food after following your red sourkraut recipes. Very good.
@Lydia11599 Жыл бұрын
It's good information. I have not made fermented humums before. I will try out this recipe soon. We like to eat humus.
@aafs7673 Жыл бұрын
Thank you so much for these great ideas i'm realy happy becuase i find your channel❤❤
@seemarana459 3 ай бұрын
love from india ❤ fabulous work on fermented food . guide and support on making fermented bread
@thewestindianboy 8 ай бұрын
I am hungry. Need that energy sandwich. Love from India.
@MalcomMalediction Жыл бұрын
this is awesome cuz i am addicted to hummus, and consume it regularly; a fermented version of it makes it even better
@moritaagishta6190 Жыл бұрын
Excellent video thanks for sharing.
@magsterz123 Жыл бұрын
I appreciate the excellent editing! Packed with info :-)
@victoriasuarez3259 10 ай бұрын
You are the best! Every single video is full of new ideas. Keep teaching your knowledge, thank you :)
@richardjohnson7019 Жыл бұрын
I will have to try it 👍👍🇺🇸🇺🇸
@wandakattmckinney9609 2 ай бұрын
I am happy that I found your channel you are so sweet and knowledgeable ❤
@CleanFoodLiving 2 ай бұрын
Glad to be found!
@luannefleming9260 Жыл бұрын
We have learned so much from you!! Hugs ❤❤
@MFJoneser 10 ай бұрын
This was amazing. You are so wonderful :)
@TheLeyaKa Жыл бұрын
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!
@CleanFoodLiving Жыл бұрын
Sounds amazing, nicely done!
@michaelbressette2599 7 ай бұрын
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.
@jamesvoigt7275 11 ай бұрын
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.
@Mccbay277 Жыл бұрын
Hi Madam looks great Recipe ill try this one of this day 😊
@zoerico3813 Жыл бұрын
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.
@CleanFoodLiving Жыл бұрын
Love the dill addition! So glad to hear you love it fermented! (Me too😀)
@kimjames6672 11 ай бұрын
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 :)
@CleanFoodLiving 11 ай бұрын
That is the best to hear! thanks for letting me know!
@alamigarden 9 ай бұрын
@@CleanFoodLivingcan we change humuss by others ingredient like almond or pumpkin ? (with the same way)
@frodar48 Жыл бұрын
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!
@CleanFoodLiving Жыл бұрын
So glad the ACV is working so well for you! Hopefully the sandwich can be waiting for you in the future 🙂
@biancast-g7274 11 ай бұрын
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 KZfaq put you a front of my nose You look so good and are à leaving proof
@billy4147 10 ай бұрын
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.😋
@NubianThreads Жыл бұрын
I can’t wait to do this! Thank you so much! Do you have a video for your fermented bread?
@CleanFoodLiving Жыл бұрын
Hi, this is my fermented sourdough bread recipe video : kzfaq.info/get/bejne/eNhpmN2ivrbdmZc.html
@ooohlaa13 9 ай бұрын
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!!!
@jarredsdad Жыл бұрын
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.”
@deborahdaviesdd-artist1059 10 ай бұрын
Wow. It seems you can ferment anything!
@frankenstein3163 Жыл бұрын
Yumm
@susanfreeman6350 Жыл бұрын
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!
@luckyrings4ever813 Жыл бұрын
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.
@larrysiders1 4 ай бұрын
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).
@CleanFoodLiving 4 ай бұрын
Fermented hummus is one of my favs, glad you love it too!
@aboutdawntoday Жыл бұрын
I am hungry!
@Kyotodreamtrips 4 ай бұрын
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
@CleanFoodLiving 4 ай бұрын
This is my sourdough bread recipe 😊 kzfaq.info/get/bejne/eNhpmN2ivrbdmZc.html
@edithattreed4762 Жыл бұрын
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
@michellelindholm2100 Жыл бұрын
I’m going to try fermenting a raw soaked & sprouted chickpea hummus 🕊☮️‼️
@julianahpm 25 күн бұрын
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!
@CleanFoodLiving 25 күн бұрын
Of course, use any hummus recipe you wish and ferment with the same method as demo'd here👍😊
@jeanawalter 9 ай бұрын
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.
@CleanFoodLiving 9 ай бұрын
HI there, I'm considering doing a fermented hot sauce video for 2024. 😊Lactobacillus are the bacteria genus that would lacto-ferment the peppers 👍
@rogerscottcathey Жыл бұрын
👍
@orna3764 10 ай бұрын
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?
@CleanFoodLiving 10 ай бұрын
Hi, as it states in the recipe, 1/2cup.👍🙂
@jamesharkins6799 7 ай бұрын
I make hummus from chickpeas fermented with natto
@barbarabrooks4747 8 ай бұрын
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!
@RunninUpThatHillh 2 күн бұрын
Yes. Chewing and breast feeding.
@frankmiceli8908 Жыл бұрын
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
@CleanFoodLiving Жыл бұрын
I don't recommend using probiotic capsules with vegetable ferments. Theres not an advantage. Watch my ' wild vs cultured fermentation ' video for greater explanation. 👍
@heqaib Жыл бұрын
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.
@CleanFoodLiving Жыл бұрын
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 👍
@kaylam.9973 5 ай бұрын
Can I use the fermented water you showed us how to make in another video?
@stuart207 Жыл бұрын
That would work great on a steak sandwich 😊
@CleanFoodLiving Жыл бұрын
Yes it would!😃
@lalithaganesan3372 4 ай бұрын
I make yogurt at home. Can I add a tbs of homemade yogurt for fermentation. Thank you so much!!
@Martysmarch 4 ай бұрын
I need to remember to really chew...for mastication AND for the mixing of the saliva/enzymes into the food
@judymiller323 Жыл бұрын
Brilliant video ! You never disappoint : ) (BTW I have had my original Cutco knives for 53 years). I'm wondering if you can use a probiotic capsule in the hummus like you do for your beans and oats recipes?
@CleanFoodLiving Жыл бұрын
Yes you can. I recommend not using one with man made ingredients added since some of those can interfere with fermentation. Prebiotics are ok.
@judymiller323 Жыл бұрын
@@CleanFoodLiving Awesome ! I make my own hummus, should I add 1/2 capsule or whole cap? Appreciate your answer ❤
@CleanFoodLiving Жыл бұрын
@@judymiller323 Try 1 whole capsule 👍
@judymiller323 Жыл бұрын
@@CleanFoodLiving thank you so very much!
@crystalnorris3340 11 ай бұрын
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?
@CleanFoodLiving 11 ай бұрын
Most would activate again when reconstituted.
@richardbeamish2307 24 күн бұрын
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?
@mindywyan2488 Жыл бұрын
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!!
@CleanFoodLiving Жыл бұрын
I have heard from others who have used sprouted, that it has worked well.
@mindywyan2488 11 ай бұрын
@@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???
@CleanFoodLiving 11 ай бұрын
@@mindywyan2488 I would not recommend a dairy kefir, but a water kefir would be ok.
@tasma3 5 ай бұрын
If I just ferment the chick peas, can I store them longer in the fridge? Then I can just make hummus as I want
@user-jp1yo6hi6e 4 ай бұрын
I absolutely love this idea! Unfortunately your receipt doesn't have the ratios / quantities. How much starter do I need in ratio for example?
@willowwhyte1104 2 ай бұрын
@user-jp1yo6hi6e She said the link to the recipe is in the description box.
@kcaddy7224 4 ай бұрын
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 ❤
@mh88864 Жыл бұрын
Great, thank you. 😊Can I use eco apple vinegar instead of lemon juice and instead of probiotics?
@CleanFoodLiving Жыл бұрын
It will not ferment with vinegar. Vinegar will only make it sour.
@Kizarat Жыл бұрын
Interesting. I stopped eating hummus in general because it felt like such a big dose of anti-nutrients / phytic acid and have wondered how to ferment it. I recently uploaded two videos on making a baked frittata and a flatbread from fermented chickpea flour.
Clean Food Living
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Clean Food Living
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