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.
Ingredients
- 1/2 cup organic tahini
- 1/3 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 its 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.
Recommended Products
-
Food Processor - Ground Cumin Powder
- Fine Ground Celtic Sea Salt
- Olive Oil
- Tahini
- No Flour Cracker & Flatbread Cookbook
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Just wondering: how is this probiotic? Surely the addition of kraut juice does not add true probiotic qualities, only flavor? You need to ferment to really get probiotic qualities and benefits.
Also, I don’t use canned, only real rehydrated beans…what is the correct ratio for this recipe for dried/rehydrated beans?
Thanks, regardless, this looks great.
Carol,
The sauerkraut juice that I add is fermented, its from my homemade sauerkraut. I don’t know the ratio for dried beans. I usually use dried beans in my other recipes, but used canned with my hummus for ease — because its something that I bring to parties and pot lucks and I throw it together in a pinch. Hope you like it 🙂
Mmmmm I have some butternut squash that I bet would be a rockin’ sub for the garbanzo beans!
Kate, I would like to thank you for this hummus recipe…….I have had my share of Middle Eastern cuisine, your hummus is absolutely incredible! My husband is a hummus connoisseur, and said "this is a winner!" I also make my own fermented veggies, a mainstay in my fridge, so I added lots of kraut juice, delicious; genius of you Kate, adding the juice. This hummus will surely be made often. Many thanks & Hugs to you Kate!
Kate, I would like to thank you for this perfect hummus recipe & perfect step by step directions…….I have had my share of Middle Eastern cuisine, your hummus is absolutely incredible! My husband is a hummus connoisseur, and said “this is a winner!” I also make my own fermented veggies, a mainstay in my fridge, so I added lots of kraut juice, delicious; genius of you Kate, adding the juice. This hummus will surely be made often. Many thanks & Hugs to you Kate!
Aw thank you Terry. I am so glad you like it! I am flattered to have rave reviews from a hummus connoisseur 🙂
I don’t have any kraut juice on hand. I plan to start some more. Would kombucha work?
It would add probiotics, but I am not sure it would taste all that great.