Bean and Sauerkraut Dip with Crackers


  • 2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
  • 3/4 cups bottled sauerkraut with 2 tablespoons of its juice
  • 2 Tbsp fresh dill, minced
  • 2 Tbsp Dijon mustard
  • 1 tsp freshly ground black pepper


Blend all ingredients well in a food processor and serve with crackers.

This recipe comes from Vedge Restaurant in Philadelphia.

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