Lacto-fermented Roasted Bell Pepper Hummus

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Lacto-fermented Roasted Bell Pepper Hummus 7

Hummus is a beautiful food! There is no way around it, it so delicious and versitle that it is the only dip I make. For those of you that don’t know know hummus is a dip make from grabanzo beans (chickpeas), tahini (sesame seed paste) and well as other ingredients. Your typical hummus found the throughout the Middle East is a gem all on it’s own. When I spent time in Israel a few years ago I was thrilled to eat it everyday. As soon as I got back home I started making my own and have never stopped.

Join me a GNOWFGLINS to learn how to make this tasty hummus!

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About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

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