1 (4 ounce) jar roasted red peppers, drained
juice from 1 lemon
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1 tablespoon chopped onion
4 teaspoons whey
In a food processor, puree all the ingredients. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
Transfer mixture into two 1 pint wide mouth jars. (I used 4 half pint jars) Place plastic lid on the jar tightly. Allow to ferment at room temperature for 3 days and then transfer to cold storage.
Serve at room temperature with crusty bread or pita chips.
You can read about the benefits of lacto-fermentation here.