What to do when you have a hummus craving but you're out of tahini? Just swap in another nut or seed butter. I probably won't make this when I do have tahini at home, but I just wanted to share this because it's definitely very delicious and you never know when the hummus mood will strike. Always be prepared!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Serves 4-6 as an appetizer
Ready in 10 minutes, refrigerate 2 hours
2 cups cooked chickpeas, drained, rinsed
1 or 2 cloves garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup roasted natural almond butter
juice of 1/2 or 1 whole lemon
1/2-1 teaspoon salt
1 teaspoon fresh ground black pepper
a few leaves of micro basil
a few tablespoons of pine nuts, toasted
a couple tablespoons of artisan tuscan herb olive oil
Throw everything into the food processor. Reserve 5-1o whole chickpeas if you wish, to top your finished hummus. Pulse to combine, graduating to high speed. Process until everything is smooth. Add one tablespoon of cold water at a time if you want to thin it out.
Spoon into a shallow bowl and make some nice swooshes. Top with the basil, toasted pine nuts, reserved chickpeas, and artisan olive oil.
You can serve immediately, but I like to refrigerate it for a couple hours to let the flavours mellow and marry together. It's your call!
Natural almond butter means almond butter that doesn't have added sugar or oil. The only ingredient should be roasted almonds. You can use raw almond butter, (where the only ingredient is raw almonds), but roasted has more flavour.