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!
Ingredients:
- 1/2 cup organic tahini — where to find
- 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 (we use our homemade kraut juice)
Directions:
- In a food processor, add tahini, lemon juice garlic and process for about one minute (whip it up a bit)
- Dump the beans into a strainer and rinse them off with water
- Add to the food processor the olive oil, salt cumin and 1/3 of the chickpeas, process until combined
- Keep adding in the chickpeas in batches and process until its nice and creamy
- Add in the sauerkraut juice last, use it to create the creamy consistency that you like — some use more, some use less
- Store in a glass container in the fridge. Lasts up to 1 week
- Makes about 3 cups of hummus
- Serve with carrot sticks, cucumber slices, or homemade gluten free crackers
Watch this quick video demo below using this recipe
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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.