Pink Hummus: Beet and Sauerkraut Hummus (Vegan and Gluten Free)

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Pink Hummus

This pink hummus is so yummy! With the wonderfully effervescent pro-biotic properties of the fermented sauerkraut (I use the sauerkraut recipe from Sally Fallon’s Nourishing Traditions) and the vitamins, minerals and anti-oxidants in the beets, it is a nutritional winner as well! Not to mention it looks pretty! It’s a great snack to have around the house or a lovely side dish to bring to a party or get-together.

For this recipe I used steamed beets instead of raw because it creates a more mild beet flavor which I prefer. I make this hummus in a food processor which turns hummus-making into a 5-minute job. I never buy hummus at the store anymore knowing how quick and easy it is to make! Enjoy!

Pink Hummus:

2 cups cooked garbanzo beans
1/4 cup olive oil
3 cloves garlic
Juice of 1/2 lemon
2 tbsp water
1/4 cup sauerkraut
2 small/medium steamed beets
salt and pepper to taste

1. Combine in a food processor until silky smooth. Enjoy with cut vegetables, crackers or bread. My favorite combo is jicama and hummus!

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This post was included in the following blog link ups:

Beyond the Peel- Keep It Real Thursdays
Real Food Freaks- Freaky Friday
Vegetarian Mamma- Gluten Free Fridays



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