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.
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.
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.