Fermented Red Lentil Chipotle Hummus

Makes 1 cup

This probiotic rich dip packs some heat to light your fire.

1 cup red lentils, cooked and drained
Juice from 1/2 lemon juice
1 1/2 tbsp tahini (sesame paste)
1 1/2 tbsp olive oil
1 clove garlic, peeled and crushed
Celtic sea salt to taste (usually about 1/4 teaspoon)
1 tbsp whey*
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle (depending on how spicy you like it)

Place drained lentils in the bowl of a food processor. Add garlic, tahini, cumin, chipotle, salt, and lemon juice, and blend until smooth. The mixture will be thick.

Pour in starter culture and blend briefly. Scrape mixture into two widemouth pint jars and cap tightly. Let sit at room temperature for 3 days. Move to the refrigerator and use within a month.

* Can substitute live water kefir or kombucha if avoiding dairy.