When you want to give your boring hummus recipe a healthy kick, this Beet Hummus – featuring a heaping helping of probiotics – will add a bright punch of color to your next appetizer platter. Use this hummus, featuring Ruby Red Kraut from Firefly Kitchens, as sandwich spread or however you want to fit it into your diet.
- 1 15-ounce can chickpeas, drained and rinsed
- 1½ cups diced, roasted beets
- ½ cup Ruby Red Kraut, plus 2 tablespoons brine
- 3 tablespoons tahini paste
- 2 garlic cloves
- 1 teaspoon flaked salt
- ¼ cup olive oil
- 1 lemon, juiced
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.