Almond Hummus

Almond Hummus


1 can chickpeas (15 oz.), drained and rinsed
1/4 cup almond butter
2 fresh garlic cloves
Juice of one lemon (optional)
1 tablespoon Encala
1 teaspoon toasted sesame oil
2 tablespoons olive oil
1 teaspoon ground cumin OR Garam marsala
Salt and pepper to taste (approx. 1/4 tsp. of each)
1/2 cup cold water


Place all ingredients into the food processor.
Blend to your desired consistency. If the hummus is too thick, add a splash of water. If it’s too thin, you can add additional chickpeas.
Adjust for seasoning and enjoy!
SERVING SUGGESTION: Hummus is a perfect dish on its own with seasonal vegetables, crudités, a sandwich spread, or even on pizza! It’s a blank canvas, allowing you to add whatever you like, and it is the perfect healthy dish to add to your plant-based diet. TIP: Garam marsala is a spice blend common to India, primarily consisting of peppercorns, cinnamon, cloves, nutmeg, cardamom, mace, bay leaf, and cumin. I make one called Lucky 7 and I recommend gently toasting the spice blend before use to open up the volatile oils in the spices.

Source: Hans Rueffert

Scroll to Top