This hummus recipe is made with almond butter instead of tahini. It is ultra smooth and delicious. The almond butter version is delicious and a good substitute for anyone who has allergies or sensitivities to sesame.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:3 cups1x
Category:Snacks
Cuisine:Middle Eastern
Ingredients
Scale
2 15- ounce cans chickpeas
1 t baking soda
2 T lemon juice
2 cloves garlic
1/2 cup good quality olive oil plus more for garnish
2 T almond butter
1 t kosher salt
1/4 t ground cumin
Garnishes — See head notes for ideas for garnishing
Instructions
Drain the chickpeas into a large strainer and rinse well. Put chickpeas in a pot, cover with a couple inches of water and add baking soda. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. The chickpeas will be very soft and the skins will have dissolved. Some of the dissolved skins may be in clumps.
Drain the chickpeas in a strainer, rinse, remove and discard any clumped skins.
Put the skinned chickpeas, lemon, garlic, olive oil, almond butter, salt and cumin in a food processor and process on high for about 1 minute. Slowly add 4 T of water and continue processing for another 4 minutes until hummus is smooth. Add additional water if needed to get your preferred consistency.
Spoon hummus into a shallow bowl and smooth with the back of the spoon to form a big well. Drizzle with olive oil and garnish with spices, herbs, nuts and any other garnish you choose. Serve with crudités, pita bread or flatbread.