This vibrant hummus is packed with wild flavours and nourishing ingredients that do more than simply taste good. Creamy chickpeas are blended with fragrant wild pesto and umami-rich miso, while a splash of lacto-fermented brine adds a gentle tang and introduces beneficial live cultures to support a healthy gut microbiome.
The combination of fermented ingredients with fibre-rich chickpeas creates a satisfying, nutrient-dense dip that’s perfect for sharing. Serve it with warm wild mushroom focaccia, wild garlic cheese scones, seasonal vegetables or alongside your favourite fermented pickles for a truly gut-friendly feast.
Makes: Approximately 600g
Why ferment?
Lacto-fermented foods are naturally rich in beneficial bacteria that help support a diverse gut microbiome, which plays an important role in digestion, immunity and overall wellbeing. Adding a little fermented brine is a simple way to introduce extra depth of flavour while making the most of every jar of home fermentation.
Want to learn more about incorporating wild flavours with gut-healing ferments? Join us on walk.
Ingredients
- 400g chickpeas, drained
- 200g wild pesto (see separate recipe)
- 2 tbsp miso paste
- Lacto-fermented brine, to taste (optional)
- Olive oil, as needed for desired consistency
Method
- Add the chickpeas, wild pesto and miso paste to a food processor.
- Blend until smooth.
- Add a splash of lacto-fermented brine, if using, and blend again.
- Slowly drizzle in olive oil until the hummus reaches your preferred consistency.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and drizzle with a little extra olive oil before serving.
Serving Suggestions
Serve alongside:
- Wild mushroom focaccia
- Wild garlic cheese scones
- Fermented vegetables and pickles
- Fresh seasonal salad leaves
