Brown's Hummus With Almond Butter

This recipe uses almond butter instead of tahini, and the sweetness offsets the garlic quite nicely, without totally overpowering the flavour of the chick peas. Great for anyone with a sesame allergy!

• Ready In: 10 mins
• Serves: 8
• Yields: 1 batch of Hummus

Ingredients

• 1 (540 ml) can chickpeas, drained with juice reserved
• 6  garlic cloves
• 1⁄2 cup almond butter
• 6  tablespoons lemon juice
• 1  teaspoon cumin

Directions

1. Blend ingredients in a food processor with 2 tbsp of the reserved chick pea juice. Add more chick pea juice if the consistency is too thick.
2. Serve with pita bread, celery, or tortilla chips.