Everybody loves hommus right!? It’s such a good snack or lazy meal to have with some vegetables or crackers. For this hommus recipe i’ve substituted the beloved chickpea for some activated almonds and it tastes delish! I wasn’t too keen on using canned chickpeas as they can contain high amounts of sodium and I didn’t have time to soak and cook my own chickpeas. So I thought almonds would be the next best thing!
I do believe making your own hommus at home is best plus it’s so quick and easy! Most prepackaged foods use vegetable oil such as canola or sunflower oil which i’m not a fan of. These oils are pretty much rancid and high in omega-6 oils which are inflammatory. If you can find a brand of hummus that uses organic olive oil and is preferrably organic, sugar-free and preservative free, go for it!
This dip is dairy-free, sugar-free, gluten-free, preservative free and would go perfectly with my Quinoa Tabbouleh and some falafels for a middle eastern feast! Yum!
I used activated almonds that I bought from my local health food store. Activating your nuts is very important. Most nuts, legumes and seeds contain phytic acid that can prevent the absorption of vital nutrients in your body. Soaking your nuts before cooking helps to break down the phytic acid, so get soaking!
Almonds should be soaked for at least 6-8 hours, so cover them with some filtered water and try to keep them in a cool place. Change the water every 2 hours if possible, to prevent mould growth. If you have a dehydrator you can dehydrate them to make them crunchy but for this recipe just soakin them would be fine as we are blending them into a dip.
What you need:
½ cup activated almonds
1 tablespoon tahini ( I used hulled)
½ tsp garlic powder
½ tsp sea salt
5-6 tablespoons filtered water
3 tablespoons cold pressed organic olive oil
Juice of 1 small lemon
¼ tsp cumin powder
Note: I used activated almonds that have been dehydrated so they are crunchy like roasted almonds. If you are soaking your own raw almonds and not dehydrating them afterwards try using 1-2 tablespoons less water for this recipe as the soaked almonds will contain more water and you may not need as much. You can always add the extra 1-2 tablespoons of water at the end if the consistency is still too thick.
How to make:
Add all ingredients into blender or food processor and blend until smooth
Taste test and adjust sea salt as desired
Serve with carrot/celery sticks or your favourite cracker
Almond Hummus Print Prep time 10 mins Total time 10 mins Author: By Arie Elle Recipe type: Snack Cuisine: Almond Hummus Serves: 2 Ingredients
- ½ cup activated almonds
- 1 tablespoon tahini ( I used hulled)
- ½ tsp garlic powder
- ½ tsp sea salt
- 5-6 tablespoons filtered water
- 3 tablespoons cold pressed organic olive oil
- Juice of 1 small lemon
- ¼ tsp cumin powder
- Add all ingredients into blender or food processor and blend until smooth
- Taste test and adjust sea salt as desired
- Serve with carrot/celery sticks or your favourite cracker