Pink Curtido Hummus

Pink Curtido Hummus

Makes enough for 4 servings


  • ▢ 400g can of chickpeas (reserve aquafaba)
  • ▢ 3 cloves of garlic
  • ▢ 2 tbsp lemon juice
  • ▢ 2 tsp tahini
  • ▢ 1/2 tsp crushed sea salt
  • ▢ 3 tbsp quality extra virgin olive oil
  • ▢ Jar of TFS Curtido (any Sauerkraut will work)


  1. Drain your chickpeas, reserving the aquafaba for later. Rinse the chickpeas in cold water and tip into the food processor.
  2. Add the tahini, crushed garlic, lemon juice and 2 tablespoons of the reserved aquafaba from the cans.
  3. Turn on the food processor and slowly pour in the oil while it runs.
  4. When the mixture is fully combined stop the food processor and add your salt. Using a fork drain some of the Curtido brine into the hummus mixture. Blend again until fully combined.
  5.  Once smooth, tip it into a serving dish. Top the hummus with as much Curtido as desired.
  6. Serve with homemade flatbreads and dig in.


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