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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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