
This creamy and delicious hummus is the perfect way to use up leftover almond pulp from making a batch of almond milk (see my recipe). It's full of flavour and goes perfect with fresh veggies, on a sandwich or as a side dish.
ingredienser
- 120 g tahini
- 60 ml freshly squeezed lemon juice (1-2 lemons)
- 1 tsp ground cumin
- 2 clove garlic, minced
- ½ tsp sea salt
- 110 ml cold water
- 150 g cooked chickpeas
- 4 tbsp extra virgin olive oil
- 1 x portion almond pulp (leftover from making 1 batch of almond milk)
fremsgangsmåte
- Add the tahini, lemon juice, garlic, salt, cumin and about half of the water to a food processor. Process until smooth, pale and creamy.
- Add the cooked chickpeas, almond pulp, olive oil and the rest of the water. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more water by the tablespoon if necessary to achieve a super creamy texture.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice (e.g. extra virgin olive oil, sprinkle of ground paprika, chopped fresh parsley).
tagger
oppskrifter med lignende ingredienser

810 min
Sourdough with Rebecca
Gluten-free Sourdough Bread

10 min
Mat med smak
Coriander and Peanut Pesto

10 min
La Kompott
Marinated Mozzarella with Figs and Persimmon

15 min
Mammapia
Salma Salmon on Crispy Toast

30 min
Mammapia
Autumn Salad with Barley and Feta Cheese

240 min
Mammapia
Crunchy Bread with a Soft Center

20 min
Mammapia
Crostini with Christmas Salad

30 min
Mammapia