Sauerkraut hummus! If you know people who claim not to like raw sauerkraut, give them this to try. There’s a good chance they’ll change their mind, at least for this recipe. This hummus, like a hummus, is versatile. Good as a dip, as a spread on sandwiches, over cooked grains, pasta, as a side sauce with cooked meats and/or roasted veggies, or just on its own. I think that you could use other beans here, though then it would be called Sauerkraut/Bean Dip rather than hummus. Still good!

2 c cooked chickpeas, drained
3/4 c raw sauerkraut, plus 2 T sauerkraut juice (or 2 T chickpea cooking liquid)
2 T tahini
2 T chopped, fresh herb or 1 t dried herb; plus extra fresh herb for garnish
1 – 2 T extra virgin olive oil
2 T prepared mustard
1/2 – 1 t ground black pepper, or to taste

1. Combine all ingredients in a food processor and whiz to a smooth, hummus consistency–or not, depending on your preference. Transfer to a serving bowl. Garnish with some fresh chopped herb if you have some. Refrigerate any leftovers.