5-Minute Probiotic Hummus

5-Minute Probiotic Hummus

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

Original article and pictures take realfoodrn.com site