Make Delicious Snacks and Meals with Lacto-Fermented Sauerkraut.
Spicy Eastern Roots Sauerkraut Hummus
The days of bland and boring hummus are long over. By processing chick pea hummus with raw sauerkraut you’ll not only boost flavor, but you’ll elevate the overall nutritional benefits as well. Our go-to sauerkraut variety for this recipe is Eastern Roots (a vegan kimchi style kraut) but truthfully any kraut can be used. This flavorful hummus is perfect when served with with vegetable sticks, atop rice bowls, or even over mashed potatoes. So good!
INGREDIENTS
15 OZ Canned Cooked Chickpeas
2 TBSP Tahini Paste (Toasted Sesame)
3/4 CUP Eastern Roots Sauerkraut
2 CLOVES of fresh garlic
1 TBSP of your favorite hot pepper sauce (or 1 TSP of dried red pepper flakes)
3-5 Ice Cubes
DIRECTIONS
In a food processor, add chickpeas, tahini, eastern roots kraut and hot sauce. Thoroughly blend.
Add ice cubes midway through the blend to cool down the heat minimizing the loss of gut-loving microbes.
Process until smooth and creamy stopping occasionally to scrape down the walls of processor thoroughly incorporating all ingredients.
Taste and adjust hummus consistency by adding Eastern Roots Sauerkraut Brine.
Store in air-tight container up to 4 to 5 days
OPTIONAL INGREDIENTS WE LOVE:
Fresh parsley
1/2 fermented lemon (brings additional flavor and microbial diversity)
ENJOY WITH:
Fresh Vegetables (Carrots, Celery),
Pita Chips, Crackers, or Pretzels,
As a flavorful spread on your sandwich or wrap.
Topping for grain bowls
SPICY HUMMUS MADE KIMCHI STYLE
KRES Eastern Roots Sauerkraut