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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 8 servings

Calories: 196 kcal per serving

Ingredients

15 ounces - canned chickpeas
1 ½ cups - roasted beets
½ cup - ruby red kraut
3 tablespoons - tahini paste
2 cloves - garlic
1 tsp - flaked salt
¼ cup - olive oil
1 - lemon

Instructions

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.
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.
Slowly drizzle in olive oil through the top of food processor while continuing to run on low.
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.

Nutrition