ElizabethB
Guru
My basic Hummus recipe using Almond Butter instead of Tahini.
NOTE: This recipe has been edited. After chilling the Hummus was too thick. I increased the amount of EVOO and cold water.
HUMMUS
INGREDIENTS
1 cup slivered Almonds
8+ TBSP cold water
3 TBSP + 1 1/2 Tsp. EVOO
1/2 Tsp. ground Cumin
1/2 Tsp. Sea Salt
2 medium cloves garlic, smashed and coarse chopped
Zest from 1 Lemon
Juice from 1 Lemon (2 - 3 TBSP)
1 15 oz. can Chick Peas (Garbanzo Beans)
METHOD
For the Chick Peas
Rinse and remove the skins - it is not absolutely necessary to remove the skins but the texture is smoother without the skins.
Rinse again and set aside to drain
For the Almonds
Pulse the Almonds in a spice grinder in 3 batches adding 1/2 Tsp. EVOO to each batch. The yield is just a little more than 1/3 cup Almond Butter.
Drier than Tahini.
Put the Almond Butter, 4 TBSP cold water, garlic, Lemon Zest, Lemon Juice, remaining EVOO, Cumin, and salt in the bowl of a food processor. Process until smooth.
Scrape the sides and add the Chick Peas. Puree for 2 minutes. Scrape the sides and add 4 TBSP cold water. Puree for 2 minutes. Chill for at least 1 hour.
The Puree time may sound excessive but that is the secret to a creamy texture.
The color is darker than Hummus made with Tahini. The texture is slightly more coarse, still creamy. The Hummus has a nice, subtle nutty taste. It is chilling. Once cold I will plate and take more pictures.
NOTE: This recipe has been edited. After chilling the Hummus was too thick. I increased the amount of EVOO and cold water.
HUMMUS
INGREDIENTS
1 cup slivered Almonds
8+ TBSP cold water
3 TBSP + 1 1/2 Tsp. EVOO
1/2 Tsp. ground Cumin
1/2 Tsp. Sea Salt
2 medium cloves garlic, smashed and coarse chopped
Zest from 1 Lemon
Juice from 1 Lemon (2 - 3 TBSP)
1 15 oz. can Chick Peas (Garbanzo Beans)
METHOD
For the Chick Peas
Rinse and remove the skins - it is not absolutely necessary to remove the skins but the texture is smoother without the skins.
Rinse again and set aside to drain
For the Almonds
Pulse the Almonds in a spice grinder in 3 batches adding 1/2 Tsp. EVOO to each batch. The yield is just a little more than 1/3 cup Almond Butter.
Drier than Tahini.
Put the Almond Butter, 4 TBSP cold water, garlic, Lemon Zest, Lemon Juice, remaining EVOO, Cumin, and salt in the bowl of a food processor. Process until smooth.
Scrape the sides and add the Chick Peas. Puree for 2 minutes. Scrape the sides and add 4 TBSP cold water. Puree for 2 minutes. Chill for at least 1 hour.
The Puree time may sound excessive but that is the secret to a creamy texture.
The color is darker than Hummus made with Tahini. The texture is slightly more coarse, still creamy. The Hummus has a nice, subtle nutty taste. It is chilling. Once cold I will plate and take more pictures.
Last edited: