- VE
- VN
- LC
- LC
Probiotic Beet Hummus
When you want to give your boring hummus recipe a healthy kick, this Beet Hummus is the way to go. With a heaping helping of probiotics from sauerkraut, this vibrant dip is sure to add a punch of color to your next appetizer platter. This also works well as a spread for vegetarian wraps and sandwiches. This recipe calls for Ruby Red Kraut from Firefly Kitchens, but you can easily substitute your favorite sauerkraut brand.
Ingredients
Instructions
- Step 1
Add roasted beets and Ruby Red Kraut to the bowl of a food processor and pulse until mixture is consistency of sand. Stop to scrape down sides, as needed.
- Step 2
Add drained chickpeas, garlic cloves, 2 tablespoon kraut brine, tahini paste, flaked salt and juice of 1 lemon. Turn food processor to low and combine until a smooth consistency is reached, about 5 minutes.
- Step 3
Slowly drizzle in olive oil through the top of food processor while continuing to run on low.
- Step 4
Taste and adjust salt, as needed. Serve with veggies and crackers or as a spread for sandwiches. Store in an air-tight container, refrigerated, for 5 days.
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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