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Roast carrot & parsnip.jpg

ALMOND BUTTER HUMOUS
(Serving suggestion pictured - with roasted carrots & parsnips tossed in Cashew Parmysan, olive oil & fresh thyme. Topped with Tamari Seeds. 
)

INGREDIENTS

1 tin chickpeas, drained

1 generous tbsp almond butter

1 dst spoon mild sriracha or a pinch of cayenne
2 tbsp olive oil (or use the oil from a jar of sundried tomatoes)

1 crushed garlic clove

1 tbsp lemon juice

¼ tsp cumin

Salt & pepper

METHOD

Blitz all ingredients in your hand blender until fully combined.   
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip. 

As with all of our sauce recipes...
if you have a high speed blender you'll achieve a silky smooth sauce, but no matter if you have a standard stick blender - a little bit of texture is no bad thing! 

Keep in the fridge for up to 4 days. 
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers. 
Alternatively, use a silicone ice cube tray for single servings. 

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