Sauerkraut hummus? Sounds weird, but tastes great! And is perfect for sneaking some living cultures into your favorite snack.
Incidentally, it is possible that the hummus will start to ferment after a few hours, i.e. it will become a little brittle and taste more sour. This is due to the active lactic acid cultures!
1 can/jar chickpeas, drained and rinsed
75-100 g SUUR Garlic & Pepper Love Craft Herb
1 tbsp tahini (well heaped)
1/4 tsp salt
Juice of half a lemon
1 garlic clove
sprouts or herbs
Puree all ingredients in a food processor or with a hand blender until creamy. If the hummus is too thick, add a little water or olive oil to taste. Taste and season if necessary.
Optionally top with sprouts, spices, oil and chickpeas or eat as a side dish.