If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now to help keep my inflammation down but I’m in a new stage that is called by a few names: “carb cycling”, “keto cycling”, “carb up”, etc. Call it what you like… but because even Dr. Berg approves of real home made hummus (and he doesn’t even ferment his!) I am so very happy to have my beloved chickpeas back in my diet guilt free. Lately I’ve been following Leanne Vogel and I love her take on women’s hormonal cycle and keto. This doesn’t mean going out of ketosis, but it means I can stretch it a bit further on these days and stay in ketosis. I am fully embracing having a higher carb day in a week, and certainly having a higher carb time of the month! By the way those are the 10th – 15th days of your cycle; the ones leading up to ovulation. Here come the raspberries, sweet potatoes and you guessed it! Home cultured hummus!
- 180-200g dried chick peas, soaked overnight and cooked, drained and rinsed (makes about 3 cups)
- 1/4 cup chopped parsley
- 1 cup fermented fir tips, drained (reserve the liquid)
- 3-4 garlic cloves
- 1/2 cup cultured onion brine or other brine from a previous ferment (you can use the brine from the fir tips as well, but I find the onion brine to be the strongest)
- 1/4 cup tahini or 3 Tbsp toasted sesame seeds or toasted sunflower seeds
- juice of 1 lemon
- 1 teaspoon cumin
- handful fresh sage leaves from the garden (optional)
- 1 tablespoon pink salt
- ½ teaspoon black pepper
- ¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
I like to use dried chickpeas, so I measure them out and soak them overnight. Pour into a bowl or container, fill with water and cover. In the morning, strain and rinse the chickpeas. Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours. Strain the chickpeas in a colander and rinse.
While your chickpeas are cooking, wash, trim and your parsley and sage.
Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.
If serving immediately, spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.
Pro Tip: Make sure your jar is a third larger or double the capacity of your hummus so you don’t wake up to wasted work all over the counter.