Step 1

Combine all ingredients (whey if fermenting, water if not) in blender or food processor.

Step 2

Blend on high until a thick and creamy paste is formed.

Step 3

If too thick for your preference, add a tablespoon of water at a time until it reaches the desired consistency.

Step 4

To lacto-ferment, leave on counter overnight. You'll need to have used whey instead of water. Remember that lacto-fermented hummus keeps for a month whereas non-lacto-fermented stays fresh for about 1 week. Store hummus in an airtight container. Transfer to the refrigerator.

Step 5

Remember that lacto-fermented hummus keeps for a month whereas non-lacto-fermented stays fresh for about 1 week.

Step 6

Store hummus in an airtight container.

Step 7

Transfer to the refrigerator.