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ALMOND HUMMUS

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recipe by So Delicious Kitchen

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ingredients

23 C So Delicious Organic Unsweetened Almondmilk with Cashew

1 15 oz can no-salt-added chickpeas, drained

12 C unsalted, creamy almond butter

Juice and zest of 1 small lemon (2 Tbsp juice)

2 garlic cloves

12 Tsp sea salt

14 Tsp ground cumin

14 Tsp ground cayenne pepper (divided)

2 Tsp extra-virgin olive oil

112 Tbsp sliced natural almonds,
pan-toasted

directions

  1. Add the almondmilk to a small saucepan. Simmer over medium heat until reduced by half, about 12 minutes, stirring occasionally.
  2. Add the almondmilk reduction, chickpeas, almond butter, lemon juice and zest, garlic, salt, cumin, and 18 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. (Note: If desire a thinner consistency, drizzle in additional almond milk by the teaspoon.)
  3. Spoon into a serving bowl, cover, and chill until ready to serve. Drizzle with the olive oil, sprinkle with the remaining 18 teaspoon cayenne and almonds, and serve.
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