How to Make Fermented Hummus

Of all the condiments we use on a regular basis, I never thought of making my own mustard until I read this post. Kristi not only shows how to make homemade mustard sound do-able but also delicious. Read on and see if you don’t agree.

Posted by Kristi

Mustard is one of the oldest condiments around. It is made by mixing mustard seeds with a liquid. There are many different mustard varieties. These varieties are made by changing the kind of liquids and mustard seeds that are used.

Mustard Creations

Lighter colored mustard seeds have a milder flavor, while the darker colored seeds will be much hotter. More acidic liquids, like vinegar, tend to slow down the process, giving the mustard a longer-lasting heat. The less acidic liquids, like water, produce a spicier mustard that loses its heat more quickly. We are going over two varieties of homemade mustard today, Dijon and stone-ground mustard.

Variations of Mustard

Using Whole Mustard Seed

Freshly grinding mustard seeds ensures a more pungent taste. If you buy whole seed, but don’t have a spice grinder,  soak the seed in a liquid from the recipe to soften. Then, you can skip the grinding step in the recipe and go straight to the food processor. Remember you already used one of the liquids (from the recipe) to soak them in, so don’t add it twice. If the mustard is not smooth enough, just add a little bit of water.

What is Dijon Mustard?

Dijon mustard was created when Jean Naigeon substituted the traditional vinegar used in mustard for something called verjus or verjuice. Verjus is made from juice, while vinegar is made from fermented fruit. Substituting vinegar with verjus resulted in a smoother texture and robust flavor. In the Dijon recipe here you can use either red wine vinegar or verjus. Verjus can be found on Amazon.

What is Stone-Ground Mustard?

Known most commonly as spicy brown mustard, stone-ground mustard is made by grinding the mustard seeds fresh, providing a rough texture. The seeds are then usually paired with water, vinegar, and salt. Stone-ground mustard is great on sandwiches. It offers a deeper profile of flavors than regular yellow mustard.

How to Make Homemade Mustard

A Dijon Mustard Recipe



  • 1/2 Cup ground yellow mustard seeds
  • 1/4 Cup whole brown mustard seeds
  • 1/4 Cup filtered water
  • 1/4 Cup Organic Verjus, or substitute red wine vinegar
  • 1 Tbsp whey
  • 1 Garlic clove, minced
  • 1 Tsp Sea salt


  1. Grind mustard seed in a spice grinder or with a mortar and pestle.
  2. Place all of the ingredients (except water) into a food processor for one to two minutes.
  3. Slowly add in the water. Add more water if necessary. You want to have a smooth consistency.
  4. Funnel the mixture into a jar, leaving one-inch headspace.
  5. Fix Fermentools onto the jar, and ferment in a space away from light for two to three days.
  6. Refrigerate. It will continue to ferment in the fridge, at a slower rate. If it is too spicy, just give it a week or two, the spicy flavors will calm down a bit with just a little bit of time.

A Stone Ground Fermented Mustard Recipe



  • 3/4 Cup organic whole brown mustard seeds
  • 3/8 Cup organic apple cider vinegar
  • 1 Tbsp whey
  • 1/4 Cup filtered water
  • 1 Tsp Himalayan sea salt 


  1. Grind mustard seed in a spice grinder or with a mortar and pestle.
  2. Add the mustard powder, salt, whey and vinegar to a food processor.
  3. Blend for one to two minutes, or until smooth.
  4. Slowly add in the water, blending until completely mixed in.
  5. Pour the mixture into the pint jar, leaving one-inch headspace.
  6. Fix Fermentools onto the jar.
  7. Ferment away from light for three days.
  8. Refrigerate. It will continue to ferment in the fridge, at a slower rate. If it is too spicy, just give it a week or two, the spicy flavors will calm down a bit with just a little bit of time.


  • 2 Tbsp Honey, give or take according to taste
  • 2 Tbsp minced herbs/vegetables – pick a favorite, here are some ideas… basil, oregano, rosemary, onion, and/or jalapeños.
  • Adding 1/2 – 1 Tsp Turmeric will provide a vibrant yellow color.

Homemade fermented mustard is fairly easy to make, and it is much more flavorful than the store-bought varieties. It doesn’t hurt that you can also play with your recipe and create one that suits your taste buds.


Check out these related posts:

• Fermented Garlic 

• How to Ferment Bell Peppers 

• How to Ferment Whole Cherry or Grape Tomatoes 


Kristi is the blog owner of She is a wife and mother of three wonderful boys. She loves to write about food, children & parenting, tips and tricks, and survival information.

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  1. Joanne Davis on April 15, 2020 at 11:54 am

    Hello! I am a 68 year old woman with a 79 year old husband. Thank you for your website and recipes! My goal of loving my hubby for Jesus includes providing the healthiest meals and treats I can. Am planning on trying fermenting to eliminate the need for buying probiotic capsules. Just wanted to let you know.
    Sincerely, Joanne Davis ????????????✝️

    • Cassie Deputie on April 21, 2020 at 8:32 pm

      Thank you for reaching out! This is great to hear! I have read so many articles on the benefits of fermented foods. It is incredible to me that just 1/4c of sauerkraut a day has billions more probiotics in it then the store bought capsules! AND it’s a fraction of the price. I have also made an endeavor to feed my family fermented food at least twice a day for years and cannot believe the difference it has made on our health. Keep us posted on how things are going!

      God Bless
      -Cassie D

  2. How to Ferment Garlic | Fermentools on August 8, 2020 at 9:20 pm

    […] of garlic.• Make homemade pesto using this wonderful fermented garlic in place of raw.• Hummus almost always calls for garlic. Substitute raw garlic with the fermented garlic.• Add it to any […]

  3. […] children love hummus. Try making your own fermented hummus to send to school. I’ve done this many times in place of a sandwich and it’s just as […]

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