To Ferment The Chickpeas:

1 can cooked chickpeas, salt free, drained and rinsed
1 tsp sea salt
2-3 tbsp apple cider vinegar
2 cups spring water
1 litre ( or quart) Mason jar with lid

Place the chickpea in the mason jar and add enough water to completely submerge the chickpeas. Be sure to leave at least one inch of space at the top of the jar. Add the apple cider vinegar and sea salt. Mix with a plastic spatula or wooden spoon. Place the lid on the jar and screw on tightly so air cannot get in. Let the chickpeas ferment for two weeks. Once they are fermented, drain and rinse. It can now be used in recipes as you would normally use them.

Hummus

1 can cooked chickpeas, salt free, drained and rinsed and fermented for two weeks
1/2 cup tahini (sesame taste)
1/4 –  1/3 cup olive oil
1/4 – 1/3 cup lemon juice or apple cider vinegar (add  and adjust to taste)
1 tsp cumin or paprika (more can be added if desired)
Sea salt and black pepper to taste
Extra spring water if needed to make it smoother

Place the chickpeas, tahini, cumin or paprika and olive oil in a food processor and process until smooth. Add lemon juice to taste and to aid making the hummus smooth. Extra olive oil or water can be added to make the hummus smoother and give it the texture you like best. Season with sea salt and pepper to taste. It is now ready to use. If not using right away, place the hummus in a container with lid and store in refrigerator. It will keep for 5-7 days.  It can also be stored in the freezer if it is not going to be consumed within the week. 

Note: Some recipes suggest that the chickpeas be peeled in order to make it creamier. This would be a mistake. Not only is this time consuming but the highest concentration of phytonutrients is in the skin of the chickpeas ( as it is with any fruit or vegetables). So it is better to process the chickpeas with the skins.

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