Fermented Yellow Squash Hummus
I love hummus. I know that’s a strong word but it really is one of my favorite foods. Lately though I have been dealing with some inflammation issues and have gone a mostly plant based keto to help manage it. I’ve tried making keto hummus before but wasn’t particularly impressed with the recipes or results. For this, I chose yellow summer squash. I diced it and dry roasted it in a cast iron pan at 350°F for an hour.
I leave out the chili flakes when making this for kids, but it is awesome with. I used cultured onion juice for fermenting this hummus. The flavor is smooth, full of that mediterranean tahini taste and roasted notes and has a nice depth to it.
Enjoy!
Ingredients:
- 4-7 yellow squash, depending on size, dry roasted (about 4 cups cooked)
- 4 garlic cloves
- ½ cup cultured vegetable juice from a previous ferment, whey from a batch of live yogurt or milk kefir or water kefir (in theory you could try kombucha, but I’ve never done)
- 1/2 cup tahini, or 1/4 cup toasted sesame seeds or toasted sunflower seeds
- juice of 1/2 lemon
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 tsp ancho chili flakes (optional)
- 1 tsp turmeric (optional)
- 1 tablespoon sea salt, celtic sea salt or pink salt
- ½ teaspoon black pepper
- ¼ – ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
- 1-3 teaspoons ground chia seed (optional, but blend in if it is too wet)
Method:
Wash, remove the tops and halve the yellow squash lengthwise and then cut into 1″ sections. Dry roast at 350°F for 1 hour. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
If serving immediately, leave out the fermenting liquid. 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 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you’re new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture. Double is best. If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Cultured Yellow Squash Hummus (Keto, Paleo, Vegan)
I love hummus. I know that's a strong word but it really is one of my favorite foods. I used cultured onion juice for fermenting this hummus. The flavor is smooth, full of that mediterranean tahini taste and roasted notes and has a nice depth to it.
Ingredients
- 4-7 yellow squash, depending on size, dry roasted (about 4 cups cooked)
- 4 garlic cloves
- ½ cup cultured vegetable juice from a previous ferment, whey from a batch of live yogurt or milk kefir or water kefir (in theory you could try kombucha, but I've never done)
- 1/2 cup tahini, or 1/4 cup toasted sesame seeds or toasted sunflower seeds
- juice of 1/2 lemon
- 1 teaspoon cumin
- 1 tablespoon sea salt, celtic sea salt or pink salt
- ½ teaspoon black pepper
- ¼ - ½ cup extra-virgin olive oil (poured over top to seal out bacteria)
- 1-3 teaspoons ground chia seed (optional, but blend in if it is too wet)
Directions
- Step 1 Wash, remove the tops and halve the yellow squash lengthwise and then cut into 1″ sections. Dry roast at 350°F for 1 hour. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
- Step 2 If serving immediately, leave out the fermenting liquid. 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.
- Step 3 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 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you’re new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
- Step 4 Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture. Double is best. If your jar is too small it will grow right out of the jar and all over your kitchen counter.
