Hummus is the ultimate healthy snack. But instead of buying it ready-made at the grocery store, why not just do it at home? Check out this almond based recipe – it’s simply delicious!
Makes about 2 cups
1 19 oz. (540 mL) can chickpeas, drained
1/2 cup (125 mL) plain Greek-style yogurt
1/3 cup (75 mL) almond butter
2 Tbsp. (30 mL) of lemon juice
2 garlic cloves, peeled
1/2 tsp. (2 mL) sea salt
1/4 tsp. (1 mL) cumin (optional)
1/4-1/2 cup (50-125 mL) sliced or slivered almonds, toasted
In a food processor, combine the chickpeas, yogurt, almond butter, lemon juice, garlic, salt and cumin. Pulse until well blended and smooth, scraping down the side of the bowl as needed.
Add sliced or slivered almonds and pulse until chunky, or reserve them for sprinkling on top of the hummus when serving. Serve immediately or cover and refrigerate for up to 3 days; serve with pita chips, crackers or crudités for dipping.
Author’s note: Canned chickpeas work best for hummus; they puree more smoothly than cooked dried chickpeas. To reduce the sodium content of canned chickpeas, rinse and drain them thoroughly before using.
Tip: For a lighter, lower-calorie hummus, chop a small, unpeeled zucchini and include it in the first step.