Almond Lover's Hummus
DESCRIPTION:
Here's a great "out of the carton" recipe for almond milk, maybe one you didn't think of before! Created by Jackie Newgent, RDN, CDN for the Almond Board of California
INGREDIENTS:
INGREDIENTS:
2/3 cup plain unsweetened almond milk
1 (15-ounce) can no-salt-added chickpeas, drained
1/2 cup unsalted, creamy almond butter
Juice and zest of 1 small lemon (2 tablespoons juice)
2 garlic cloves
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper (divided)
2 teaspoons extra-virgin olive oil
1 1/2 tablespoons sliced natural almonds, pan-toasted
PREPARATION:
PREPARATION:
Add the almond milk to a small saucepan. Simmer over medium heat until reduced by half, about 12 minutes, stirring occasionally.
Add the almond milk reduction, chickpeas, almond butter, lemon juice and zest, garlic, salt, cumin, and 1/8 teaspoon of the cayenne to a high-power blender or food processor container. Cover and puree on high speed until creamy, at least 2 minutes. (Note: If desire a thinner consistency, drizzle in additional almond milk by the teaspoon.)
Spoon into a serving bowl, cover, and chill until ready to serve. Drizzle with the olive oil, sprinkle with the remaining 1/8 teaspoon cayenne and almonds, and serve.
Nutritional Info:
Nutritional Info:
|
Per ¼ cup serving: |
170 calories |
|
11g total fat |
1g saturated fat |
|
0g trans fat |
0mg cholesterol |
|
170mg sodium |
13g total carbohydrate |
|
4g dietary fiber |
2g sugars |
|
0g added sugars |
7g protein |