This paleo hummus recipe is using almonds as a legume-free base and delicious tahini, garlic and lemon. It’s quick, easy and healthy and can be served as a dip, added to salads, wraps or a side with roasted veggies. Vegan, keto, Whole30!
Ingredients
- 150 g almonds 5.5 oz. blanched, skinless
- 2 tablespoons tahini paste
- 4 tablespoons extra-virgin olive oil
- 1/4 cup water
- Juice of 1 lemon
- 1 garlic clove
- 1 teaspoon sea salt or Celtic salt
- Pinch of pepper
Instructions
- Pre-blanch the almonds if you need to. See the link in Cook’s notes.
- Add the almonds to a bowl of warm water with a generous pinch of salt and soak for 3-4 hours.
- Rinse the pre-soaked almonds and add to a food processor. Add the rest of the ingredients and process until smooth.
- Drizzle with a little extra olive oil and some paprika and parsley when serving, if you like.
- Store in the fridge, drizzle with a little more oil to prevent the dip from drying as the almonds love to absorb the moisture.
- Serve this dip with radishes, carrot and celery sticks or red peppers. It's also yummy on salads and vegetables.
Nutrition
Calories: 311kcal | Carbohydrates: 9g | Protein: 7g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 468mg | Potassium: 260mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
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