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Green Giant Kale & Broccoli Fermented Hummus

Brenna May
This is sort of like a green goddess hummus but as I was totally unprepared for my husband to love it (which he did) I thought I’d give it a more masculine name. Enter the jolly green giant. It is a lectin-free hummus packed with nutritious greens.
Prep Time 1 hr 30 mins
Course Dinner, Lunch, Side Dish
Cuisine American

Equipment

  • Pressure Cooker
  • Food Processor
  • 4 quart glass jar with lid

Ingredients
  

  • 125-150 g dried chick peas soaked overnight and cooked, drained and rinsed (makes about 2 cups) or one can.
  • 2 cups packed kale
  • 2 cups broccoli florets
  • 4 garlic cloves
  • ½ cup whey from a batch of live yogurt or milk kefir cultured vegetable juice from a previous ferment (I used the juices from a batch of fermented carrots)
  • 1/4 cup tahini or 3 Tbsp toasted sesame seeds or toasted sunflower seeds
  • juice of 1 lemon
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • handful fresh sage leaves from the garden
  • 1 tbsp sea salt celtic sea salt or pink salt
  • ½ tsp black pepper
  • ¼– ½ cup extra-virgin olive oil poured over top to seal out bacteria

Instructions
 

  • I like to use dried chickpeas, so I measure out 125 grams (a little over 4oz) 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 chop kale & broccoli, 2 cups each
  • Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.
  • If serving immediately, leave out the culturing 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 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.

Notes

Pro Tip: Make sure your jar is double the capacity of your hummus so you don’t wake up to the Blob invading your kitchen. It’ll be tasty but a sad sad waste… unless you’re the type to lick it off the counter.
Keyword broccoli, green goddess, hummus, kale