5-Minute Probiotic Hummus
I first discovered hummus in college. Such an inexpensive way to get your protein. I dipped everything in the stuff. I even tried to make a “fat-free” version — don’t try that! It’s such a simple dip to prepare and can take on so many flavors. In my experimentation, I decided to add a little probiotic goodness, along with the flavor!
5-Minute Probiotic Hummus
This probiotic hummus is such a simple dip to prepare and can take on so many flavors. Plus, it only takes five minutes to make.
Equipment
Ingredients
- ½ cup organic tahini
- ⅓ cup lemon juice
- 2 large garlic cloves or more if you like it really garlicky!
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon cumin either ground or whole — I like half and half
- Two 15-ounce cans organic chickpeas aka garbanzo beans
- 2 Tablespoons sauerkraut juice
Instructions
- 1. In a food processor, add tahini, lemon juice garlic, and process for about one minute (whip it up a bit).
- 2. Dump the beans into a strainer and rinse them off with water.
- 3. Add to the food processor the olive oil, salt cumin, and 1/3 of the chickpeas, process until combined.
- 4. Keep adding in the chickpeas in batches and process until it's nice and creamy.
- 5. Add in the sauerkraut juice last, use it to create the creamy consistency that you like — some use more, some use less.
- 6. Store in a glass container in the fridge. Lasts up to 1 week.
- 7. Serve with carrot sticks, cucumber slices, or homemade gluten-free crackers.
Notes
Use your own homemade kraut juice here.
Watch this quick video demo below using this recipe
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.