Sauerkraut and Hummus on Sourdough Bread by Meike Peters
Sauerkraut and hummus seems like the weirdest combination, but it’s genius. It’s so good that I couldn’t believe it...
This is one of two featured recipes from NOON: SIMPLES RECIPES FROM SCRUMPTIOUS MIDDAY MEALS AND MORE by Meike Peters. Paid subscribers can also enjoy a recipe for Roasted Squash, Parsnip, and Grape Salad with Blue Cheese. Read our Q&A with Meike here.
Excerpted with permission from NOON: SIMPLES RECIPES FROM SCRUMPTIOUS MIDDAY MEALS AND MORE by Meike Peters.
Sauerkraut and hummus seems like the weirdest combination, but it’s genius. It’s so good that I couldn’t believe it and had to turn to my friend Laurel Kratochvila of Fine Bagels in Berlin for consultation: “Hummus and sauerkraut? I’ve never had it before, but it makes sense—a good hit of acid!” Go for dark bread—the richness of the dip and the fermented cabbage’s acidity need a hearty carb base. All the ingredients are kitchen staples. You can even use your favorite hummus from the market, but in case you prefer to make your own, I’m including the recipe for my spiced hummus.
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