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)
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!