Who here hates hummus? (no one)
I don't think I've ever met anyone who is not a fan of hummus. It's something that can be used in so many different ways, tastes delicious, full of healthy fats and protein, and incredibly easy to make.
I've always said that I prefer to eat than cook. But I don't shy away from trying out simple and quick recipes that anyone can make. Which is why I created this section on my website, full of simple, healthy, whole-full recipes that anyone, absolutely anyone can make.
I grew up in a household where I was force-fed 5 almonds everyday. I was told is was for healthy brain development. To this very day my mom still tells me to eat almonds everyday. #childforever #relatablestories
I was ecstatic to find a hummus recipe unlike any other I had ever seen before. Hummus made with almond milk! I was initially worried that all I would taste was almonds and it would just feel like I'm eating almond butter instead of hummus. However, adding almond milk (and some almond butter) made this hummus incredibly creamy, it altered the consistency of the dip rather than the flavour.
The original recipe for this almond hummus can be found here
Keep reading to see how you can make this for yourself.
2/3 cup unsweetened almond milk
1 can chickpeas, drained
1/2 cup unsalted creamy almond butter
Juice and zest of 1 small lemon (2 tbsp juice)
2 garlic cloves
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cayenne pepper (divided)
2 tsp extra-virgin olive oil
Add the almond milk to a small saucepan. Simmer over medium heat until reduced by half, about 12 minutes, stirring occasionally.
Add the almond milk reduction, chickpeas, almond butter, lemon juice and zest, garlic, salt, cumin, and 1/8 teaspoon of the cayenne to a high-power blender or food processor container. Cover and puree on high speed until creamy, at least 2 minutes.
Spoon into a serving bowl, cover, and chill until ready to serve. Drizzle with the olive oil, sprinkle with the remaining 1/8 teaspoon cayenne and almonds, and serve.