Hummus, a lifesaving staple for chuppies, isn’t just for chickpeas.
I like to make hummus with pinto beans, great northern beans, black beans or green lentils. For a totally raw and totally delish version of this yummy Mediterranean dip, grab a handful of organic almonds and whip up a fast batch of almond hummus. It’s easy-shmeasy.
Serve it with raw carrot sticks, endive leaflets, corn chips or crackers, or use it as a spread on sandwiches or wraps, as a layer in terrines or raw lasagne, or as a side or accompaniment to just about anything, anytime. Here’s the easy how-to:
Easy Almond Hummus
- 2 cups raw organic almonds
- 1/2 – 3/4 cups water
- 3 – 4 cloves garlic, chopped
- juice of 1 juicy lemon
- 1/2 – 1 tsp pink Himalayan sea salt
Blend the almonds, garlic, salt and lemon juice in a food processor. Gradually add water until you have your desired consistency. Taste and adjust salt, lemon and garlic to your liking.
Photo By Moira Nordholt – All Rights Reserved
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