Beet Hummus
This vibrant Beet Hummus blends roasted beets, chickpeas, tahini and gut-healthy sauerkraut into a naturally colorful dip. Serve it with crackers, sandwiches or a veggie platter for an easy, probiotic-rich appetizer.
Servings: 8
Ingredients
- 15 ounces canned chickpeas drained and rinsed
- 1 ½ cups roasted beets diced
- 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
Instructions
- Add roasted beets and Ruby Red Kraut to the bowl of a food processor. Pulse until the mixture is the consistency of sand, stopping to scrape down the sides as needed.
- Add drained chickpeas, garlic cloves, kraut brine, tahini paste, flaked salt and lemon juice. Turn the food processor to low and combine until smooth, about 5 minutes.
- Slowly drizzle in olive oil through the top of the food processor while continuing to run on low.
- Taste and adjust salt, as needed. Serve with veggies and crackers or as a sandwich spread. Store in an airtight container, refrigerated, for up to 5 days.
Notes
Ruby Red Kraut from Firefly Kitchens is the sauerkraut used in this recipe. Any plain, unflavored sauerkraut can work as a substitute.