Description
Fermented hummus is a traditional Levantine condiment produced by inoculating chickpea puree with lactic acid bacteria at 30–35 °C for 24–48 h.
Technical
During fermentation, lactic acid bacteria metabolize chickpea carbohydrates to produce lactic acid, lowering the pH to 4.5–5.0 and reducing antinutrients such as phytic acid and lectins. The acidic environment activates endogenous chickpea enzymes, promoting proteolysis and the release of flavor‑active peptides that enhance umami and smoothness.
Science
Primary Reaction
Lactic acid fermentation of chickpea carbohydrates
Sensory Profile
Aroma ()
tangyearthynuttysourcreamyyeastysavorymildly pungent
Origin & History
Civilization