Hummus. There are so many variations of different hummus recipes and I’ve tried a good handful of them. I always seem to come back to making a roasted red pepper hummus. For some reason I don’t really ever get tired of it…. except for that time that I ate it like two times a day for like a week. Can you tell I don’t like to waste food?
Well I hadn’t made hummus in a few months so I decided that that was too long a time to go without it. Out came the chickpeas and the food processor, it was time for some gooood hummus. I was sad when I discovered that I had no more roasted red peppers 😦 As a result, I made a new hummus recipe! Ok, it’s not too much different than a lot of other hummus recipes and some may even call it pretty traditional but I heart it!
So the title of this post “secret ingredient” is because I never use tahini in my hummus recipes. I just prefer to use almond butter. When I first started to make hummus, way back when, I didn’t want to go out and buy tahini and used peanut butter instead. That graduated to my experimenting with cashew butter and almond butter instead of that. I don’t really know if it really is a secret ingredient, maybe many people have tried almond butter in hummus, but I do know that it tastes so good in hummus!! There’s no way to describe it, you just have to try it!
Here’s what went into my hummus today:
1 19oz can of chickpeas
1 garlic clove
1 tbs apple cider vinegar
½ tsp sea salt
1 tsp dried parsley
¹⁄₈ cup olive oil
¹⁄₈ cup almond butter
add water if needed to get the consistency you like
Just put everything in a food processor and puree until smooth! So easy! Now if only dishes could be magically done for me…..