No cooking is involved with this hummus, which makes this raw dip such an easy alternative to chickpea hummus. It is far more digestible for most people’s tummies. Soak almonds overnight (see notes). Check out the ULTRA easy Cashew Hummus as well!
Paleo Raw Almond Hummus
Makes approximately 500g
1 cup soaked almonds, rinsed (soaked for 1-2 days)
¼ cup + 1 tablespoon tahini
¼ cup olive oil
½ cup + 1 tablespoon lemon juice (approx 2 lemons)
1 small clove garlic (optional)
1 teaspoon good salt
¼- ½ cup filtered water to obtain desired texture
3-4 sprigs parsley, roughly chopped
Parsley, olive oil & cracked pepper
Note 1: Once soaked, it’s important to rinse almonds because they contain an enzyme-inhibiting substance in their brown coating. Soaking overnight releases these toxic enzyme inhibitors so that the enzymes secreted during digestion can do their job. Phytic acid, which inhibits the absorption of vital minerals, is also reduced.
Note 2: Almonds are best soaked out of the fridge, for the first few hours at least, but if left out overnight in the summer they can begin to ferment, so place them in the fridge.
Note 3: Some people peel each almond to achieve a pure white almond hummus but
I don’t bother doing this because I don’t mind the look of the hummus with the skins on.
Blend the soaked, rinsed almonds in a food processor until the skins and almonds have broken down into a coarse paste.
Add the remaining ingredients and blend until smooth.
Due to the variation of the age, size of the almonds and how long they were soaked, you may need to add a little more liquid to obtain a creamy texture. Taste it to see if it needs a little more tangy lemon juice or a little splash of filtered water.
Garnish with a drizzle of olive oil, a couple of sprigs of parsley and some cracked.
This super easy raw almond hummus is by Anthea from Organic Passion Catering in this months Snack Edition of Healthy Mama Magazine. Click below to subscribe to our NEW DOUBLE-SIZED editions…x
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