Some hummus recipes can taste a little bland or starchy. Not this one, this is a lovely tangy, tasty hummus. Substituting the chickpeas for almonds really improves the flavour, whilst retaining the creamy, musty hummus texture.
Prep Time 5minutes
Servings 2cups
Ingredients
1/2cup water
1/2cuplight olive oil or grapeseed oil
1/2cupalmonds
3clovesgarlic
1/4cuplemon juicefreshly squeezed
2tbstahini
3tbsnutritional yeastfrom health food shops
1/4tspcumin powder
1/4tspcoriander powder
1/4tspcourse salt
1pinchblack pepper
Instructions
Combine all ingredients and blend using a high power food processor or blender, such as a Blendtec, nutribullet. Blend for 2-3 minutes until smooth a consistency. Enjoy with veggie batons, low-carb flaxseed crackers, or vegetable crisps STORE: Store in the fridge in an airtight container. Or, separate into a number of small containers ready for the weeks packed lunches.OPTIONAL: Soak almond nuts overnight and dry throughly in a dehydrator, on the lowest oven temperature setting or by storing in a warm dry area until completely dry. This 'activates' the nuts, which makes them more bio-available. This means that you will be able to absorb the nutrients more readily.
Soaking and drying the almonds also makes them softer, so easier to blend.