Hello. It's been way to long since I've given hummus a shout out.
It's not for lack of thought, because I always think about hummus.
It was just that I wanted to make the right one, and I'd been thinking about this version for some time.
The result? Mild and creamy, with a subtle almond flavor.
I hate to sound cheesy, but, if you like almonds, then you'll love this hummus.
I threw a little vegan dinner party last week and decided to give it a go for the party. The crowd approved and I hope you do too.
Almond White Bean Hummus
1 can or 16 oz White Beans (Cannellini beans)
3 tablespoons almond oil
1/4 cup almond, roasted and finely chopped/smashed (save some for garnish)
2 tablespoons tahini
1 teaspoon rice wine vinegar
1/2 teaspoon sea salt
1 small clove of garlic, minced
Blend everything but the white beans in a food processor until smooth. Add beans and whirl to smooth out. You may need to add more oil, warm water or bean liquor to smooth out to desired consistency.
Top with more almonds and almond oil.