What kid doesn’t want to eat purple food? All kids do, according to our kid savvy Chalie. She has developed a purple hummus recipe for lots of children we know. But how does hummus get purple? Well, with ozuké the best pickled things Beets, Dulse & Kale of course. According to her, it’s the perfect snack food for kids & adults. And she is right!
Hummus, a creamy protein rich Middle Eastern dip, is easily portable and contains all sorts of vitamins and minerals such as C, thiamin, B6, folate, zinc, phosphorus and iron. When you add our naturally fermented probiotic rich beets, the hummus becomes even better for you.
Probiotic rich foods have been found to support gut and immune system health. Read more about the benefits of a diet rich in good bacteria in The Journal of Applied Microbiology. Chalie’s purple Mediterranean treat can be prepared with store bought or homemade hummus.Chalie’s Purple Hummus Ingredients:
- One 15-ounce can chickpeas/garbanzo beans (or homemade beans)
- 1/4 cup fresh lemon juice, about 1 large lemon (zest too, if you like)
- 1/4 cup tahini
- Half of a large garlic clove
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon mineral rich salt, depending on taste
- 2 to 3 tablespoons water
- 1/4 cup (or more) of ozuké the best pickled things Beets, Dulse & Kale
- 1/2 hot pepper, seeded (optional)NOTE: 1 – 7oz container of store bought hummus can be used to make purple hummus
Place all ingredients into a food processor. Blend until creamy! Option: stir in beets whole or blend for creamier texture. Serve with vegetables, crackers, pita, bagel chips or grilled bread. Enjoy!Is your homemade hummus not as creamy as you like? Do you want to know how to make creamy hummus? I stumbled across the answer to this question when I found Heidi Insalata Krahling’s Mediterranean cookbook. She’s a California girl with Italian roots, and some fantastic tricks up her sleeve. Her stunning cookbook has become an invaluable resource in my kitchen. Her secret is to add baking soda to the garbanzo beans while they’re cooking. It reduces the boiling time significantly, and yields a softer bean.
Homemade Garbanzo Beans: (recipe from Insalata’s Mediterranean Table)
2 cups garbanzo beans or chickpeas
1 teaspoon baking soda
1 cup water, plus a little more if needed
1/2 cup freshly squeezed lemon juice
1 teaspoons kosher salt
1/2 cup tahini
Soak beans for at least 4 hours. After rinsing and draining, cover the chickpeas or garbanzo beans with 2 inches of water in large saucepan. Bring to a boil over medium heat. Add the baking soda. Reduce the heat, simmer, skimming and discarding any skins and grayish foam that rises to the surface, until the chickpeas are soft, but not mushy. In my experience, the cooking time is approximately 45 minutes – 1 hour.