Prep 10 mins
Cook 0 mins
Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.
- 24 ounces cooked chickpeas
- 3⁄4 cup roasted almond butter
- 1⁄4 cup lemon juice
- 3⁄4 ounce garlic, chopped (10-12 small garlic cloves)
- 3⁄4 tablespoon salt
- 1⁄2 tablespoon grated lemon zest
- 1⁄4 tablespoon red pepper flakes
- 1⁄3 cup water
- salt and pepper
- In food processor, purée all ingredients except water until smooth.
- Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended.
- Refrigerate, covered. Enjoy!
Yummy! I think I'm in love... my can of chickpeas was 791 ml which was a little more than called for, so I just added a little extra of everything. Oh and my garlic had gone bad, so I used some garlic powder (about a tbsp). Going on recipe #424743! Made for ZWT #6.
Fantastic!! I love hummus and this one is right up there with my favorites. I cut the recipe in half but should have made the entire thing. I also used fresh almond butter and a bit of fresh parsley on top for a some color. Thanks for posting Sharon. Made for ZWT 6.
What a winning recipe!!!! This is such a yummy twist on hummus! Mmmm! I luved the addition of almond butter (I used Recipe #369241), which gave the hummus a slightly sweet taste. My only change was to leave out the lemon juice as I cant have it. Other than that I stuck to your recipe and it came out perfect! Thank you so much for sharing this keeper with us, Sharon! I will make it again and again. Made and reviewed for Veggie Swap #23 June 2010.