Some of my favorite foods are fermented: kimchee, kefir, kombucha, and sauerkraut. One of the best home-cooking secrets is adding the brine from fermented foods to amp the flavor, texture, and nutrients of your favorite foods! This hummus is arguably the best you’ll make at home because of its zesty taste and creamy flavor–and the secret is a probiotic ingredient!
- 1 cup dried garbanzo beans, soaked and cooked
- 2 tbs olive oil
- 1/3 cup tahini
- 1/3 cup of sauerkraut brine
- 1 lemon squeezed
- 3 cloves raw garlic
- 1/2 tsp salt
- 1 tsp coarse ground pepper
Basically, just throw everything together into the food processor, and blend until you get a creamy dip/spread! Easy peasy.
***Photo credits to my talented sister, Joyce Wong. You can check out her art and other creations here.