Lacto-fermented Roasted Bell Pepper Hummus


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!

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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