Fermented Jalapeno Hummus

Regular hummus is fine. Hummus made with jalapenos you fermented yourself for three days is a different animal, with a tangy, faintly funky heat that plain pickled peppers can't touch. New to fermenting at home? Getting Started With Fermented Foods covers the basics before you start your first brine.

Ingredients

• 4 jalapenos, sliced into rounds
• 1 1/2 cups filtered water
• 1 1/2 tablespoons sea salt
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup tahini
• 2 garlic cloves
• 3 tablespoons olive oil, plus more for serving
• 2 tablespoons lemon juice
• 1/4 cup fermented jalapeno brine (from above)
• 1/2 teaspoon cumin

Instructions

1. Combine water and salt, stir until dissolved, to make a brine.
2. Pack jalapeno slices into a clean jar and cover completely with brine, weighing them down if needed.
3. Cover loosely and let ferment at room temperature for 3 days, until bubbly and tangy, then refrigerate.
4. In a food processor, combine chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and 2-3 tablespoons of the fermented jalapenos.
5. Blend until smooth, adding brine a tablespoon at a time to reach the consistency you want.
6. Taste and add more fermented jalapenos for extra heat if desired.
7. Transfer to a bowl, drizzle with olive oil, and top with a few extra jalapeno slices.

Nutrition Facts (per serving)

Three days of patience for a hummus that finally has something to say.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.