I had so much fun creating this recipe for so many reasons. Firstly dips are so yummy! They are also great to encourage healthy little dip partners – for example vegie sticks (crudites) or Grain Free Crackers. This recipe is a great introduction to some exotic flavours for young ones too, with the addition of ground cumin adding a twist to extend young palates. Lastly the addition of some probiotics will support gut health and immunity.This recipe is perfect for lunchboxes and for platters. It is grain free, gluten free, nut free, dairy free and egg free. It will make enough for 5 lunchbox portions.
4 tblsp sauerkraut juice (the ‘brine’ in the jar)***
***If you don’t have sauerkraut, or wish not to use it that is totally fine! You won’t get the addition of probiotics but you will still have a very delicious and nourishing homemade dip. Please don’t let that ingredient stop you from giving this recipe a go.
If you are not yet making your own sauerkraut you can purchase it from the shops. Make sure to check the label that it is not pasturised. Pasturisation is a heating process that will kill all the good bacteria and probiotics in the product. My favourite kraut is from Foleys Frothing Fermentations. They sell nation wide (Australia), you can also try Kehoe’s Kitchen and Peace, Love & Vegetables ♥
Strain liquid from the chickpeas and rinse thoroughly.
Place all the ingredients into a food processor or thermomix and process until smooth. This might take a bit longer than you expect but just keep going till it has a nice texture.
Serve! If not serving immediately store in an airtight container in the fridge for up to 5 days. If desired you can add a small layer of olive oil to the top of the dip to extend it’s longevity.
Enjoy & glow for life,