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!
- 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
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.
Use your own homemade kraut juice here.
Watch this quick video demo below using this recipe