Almond Hummus

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This is a nice twist on regular hummus. Using almonds instead of chickpeas give the hummus a nice luxurious feel. The almonds do take a bit of prep work, but it’s so worth it. 

You’ll need (for the dip):

  • 1 and a half cups of whole almonds
  • 2 tablespoons of hulled tahini paste
  • 1 garlic clove
  • 2 tablespoons lemon juice (more or less to taste)
  • 1/4 cup basil leaves (optional – I had some in the fridge that I wanted to use up)
  • 1/4 cup olive oil
  • pinch of roasted cumin powder
  • paprika to taste
  • salt and pepper to taste
  • water (as needed)

You’ll need (for the topping):

  • Pinch of paprika
  • 1 tablespoon olive oil
  • Pinch of roasted white sesame seeds (optional)

Method:

Soak the almonds overnight in plenty of water. The next morning, slip the skins off and rinse the almonds. Bring a large pot of water to the boil, add almonds for 3 to 4 minutes, and then drain.

In a food processor, process almonds until you get a fine meal. Add tahini paste, garlic, lemon juice, basil (if using), olive oil, cumin powder, paprika and salt and pepper, process until well combined. Add water 2-3 tablespoons at a time while the processor is running. Keep adding water until the almonds turn into a paste. You don’t want to add too much water as you still want the dip to be thick. Once it reaches your desired consistency, pour out into a bowl.

Pour olive oil on top, sprinkle paprika and sesame seeds. Using the handle of  a spoon, swirl the oil mixture over the top of the dip. Serve with falafels, grilled meat or over even over some seared salmon. Enjoy!

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