Low Carb Almond Hummus Recipe
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.
Servings 2 cups
- 1/2 cup water
- 1/2 cup light olive oil or grapeseed oil
- 1/2 cup almonds
- 3 cloves garlic
- 1/4 cup lemon juice freshly squeezed
- 2 tbs tahini
- 3 tbs nutritional yeast from health food shops
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp course salt
- 1 pinch black pepper
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.