April 20, 2016
For a new take on traditional hummus, swap out chickpeas for almonds soaked in water overnight. Don’t worry about it tasting too much like almond butter—olive oil, tahini, garlic, and fresh sage add plenty of savory flavor.
Yield: 3 cups
Active Time: 10 minutes
Total Time: 12 hours and 10 minutes
2 1/4 cups raw almonds
1/4 cup tahini
2 cloves garlic
1 1/2 tablespoons sage leaves, chopped
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons olive oil
Juice of 3 lemons
3/4 teaspoon sea salt
Cover almonds with water in a medium bowl, and let soak at least 12 hours or overnight.
Drain and rinse soaked almonds and process until finely chopped in a food processor fitted with the blade attachment. Add remaining ingredients and 1/4 cup water and purée, adding more water until smooth and creamy. Taste and adjust seasonings, if necessary.
Photo credit: Paul Delmont
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