I’m working on a recipe for fermented chickpea hummus. Ideally, I’d like to use raw chickpeas. Raw foods rule! Right? Or do they? Like other beans, raw chickpeas contain large amounts of lectin. Lectin is a protein that plants produce as a defense mechanism. When animals eat foods that contain a lot of lectins, they learn not to be so foolish in the future. Lectins cause the beans to be indigestible. Consuming legumes and grains in their raw form can even result in nausea, diarrhea, and vomiting. Researchers speculate that many apparent cases of bacterial food poisoning may actually be lectin poisoning.
But, there’s good news! Lectins can be considerably reduced by soaking and cooking, usually boiling. Sound familiar? Yup, just like every other bean recipe: a long soak and then boil the daylights out of them. I think that until I figure out a sure-fire method, I’m going to follow a long history of bean cooks and boil first, and then ferment the cooked beans. Here’s the recipe:
- 3 cups garbanzo or white beans, cooked and drained
- ⅓ cup lemon juice
- ⅓ cup tahini (sesame paste)
- 3 cloves garlic, peeled and crushed
- 1 tsp. sea salt
- ¼ cup whey, or other starter liquid
- 1 tsp. ground cumin
- ⅛ tsp. paprika
- Place drained beans in a food processor. Add all ingredients and blend until smooth. The mixture will be thick.
- Scrape mixture into two wide-mouth pint jars and cap loosely. Ferment at room temperature for 3 days. Move to the refrigerator and use within a month.
Method 1: Long soak (10 hours) and simmer (2 hours)
Method 2: Boil (5 minutes), soak (1 hour), and simmer (2 hours)
Method 3: In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
Method 4: Instant Pot, 40 minutes
“Method 5”: Sprout! Soak overnight and then rinse and drain twice a day
Yes, the other lectin remedy is sprouting! Beans give up their lectin when they switch modes form self-preservation to reproduction. They become very vulnerable–just like us! Chickpeas can be sprouted like any other seed. Give them an overnight soak and then rinse them twice a day and leave them to drain. After a couple of days, they’ll be growing the cutest of little roots. That’s how you’ll know they’re ready for hummus.