Almond Hummus Food

ALMOND HUMMUS

Almond Hummus image

Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began - though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

Provided by Sharon123

Categories Spreads

Time 10m

Yield 3 cups

Number Of Ingredients 9

Ingredients

24 ounces cooked chickpeas
3/4 cup roasted almond butter
1/4 cup lemon juice
3/4 ounce garlic, chopped (10-12 small garlic cloves)
3/4 tablespoon salt
1/2 tablespoon grated lemon zest
1/4 tablespoon red pepper flakes
1/3 cup water
salt and pepper

Steps:

In food processor, purée all ingredients except water until smooth.
Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended.
Refrigerate, covered. Enjoy!

Nutrition Facts : Calories 700.7, Fat 41.3, SaturatedFat 4, Sodium 2718.2, Carbohydrate 69.7, Fiber 12.8, Sugar 3.9, Protein 21.7

CHOCOLATE HUMMUS

Chocolate Hummus image

This secretly healthy chocolate hummus recipe is surprisingly delicious.

Provided by Chocolate Covered Katie

Categories Dessert Snack

Time 5m

Number Of Ingredients 7

Ingredients

1 can black beans
3 1/2 tbsp regular or dutch cocoa powder
1/2 cup sweetener of choice
1/3 cup fat source of choice (see note)
1/4 tsp salt
2 tsp pure vanilla extract
optional chocolate chips or add-ins of choice

Steps:

*Feel free to sub chickpeas or white beans for the black beans. Or you can use 1 1/2 cups cooked beans instead of canned.To make the chocolate hummus, drain and rinse beans well. Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. Stir in chocolate chips if using. (A few commenters had success with a blender, but a food processor will yield a smoother texture.) Leftovers can be covered and refrigerated 4-5 days. A few serving suggestions are listed earlier in the post.View Nutrition Facts

Nutrition Facts : Calories 80 kcal, ServingSize 1 serving

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After draining the chickpeas from the can juices (which you can reserve to make lots of stuff like this vegan mayo I tried and loved), I usually remove the little skins around each chickpea whenever I make hummus. This is not necessary, but it does ensure that your hummus will be smoother and creamier, so I think it’s worth the effort. Just put on your favorite podcast and spend a few extra minutes if you have them. But again, it’s not 100% necessary, so it’s up to you and how much time you have to work with.
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7 WAYS TO USE LEFTOVER ALMOND PULP - HEALWITHFOOD.ORG

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Turn Leftover Almond Pulp into Gluten-Free Breadcrumbs. Did you know that almond pulp also makes great gluten-free breadcrumbs that can used in almost any recipe that uses breadcrumbs as a topping, binder or breading?
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