Fermented Hummus
There are a lot of different formulations for hummus. Some add tahini and you can also mix it up by adding cooked bell peppers or exotic spices.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- 1 Can of chickpeas
- 20 mls Kombucha
- Juice from 1/2 lemon
- Salt & Pepper
- Mixed Herbs/Spices
Method
- Pre-ferment the chickpeas in their water with the Kombucha for 4-24 hours
- Drain the water from the fermented chickpeas
- Blend in mixer with juice, salt, pepper and herbs - you may need to add a little water to allow the mix to come together in the blender
- Enjoy!