Paleo Hummus With Almonds

🧂 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

• 1 Pre-blanch the almonds if you need to. See the link in Cook’s notes.
• 2 Add the almonds to a bowl of warm water with a generous pinch of salt and soak
  for 3-4 hours.
• 3 Rinse the pre-soaked almonds and add to a food processor. Add the rest of the
  ingredients and process until smooth.
• 4 Drizzle with a little extra olive oil and some paprika and parsley when serving,
  if you like.
• 5 Store in the fridge, drizzle with a little more oil to prevent the dip from
  drying as the almonds love to absorb the moisture.
• 6 Serve this dip with radishes, carrot and celery sticks or red peppers. It's also
  yummy on salads and vegetables.

Nutrition Info