I Am Happy: Almond Hummus
Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart and Orchid (May 2007).
Makes 3 cups
INGREDIENTS:
2 ½ cups soaked almonds (see instructions for soaking below)
¼ cup plus 1 tablespoon raw tahini
¼ cup plus 2 tablespoons olive oil
¼ cup plus 3 tablespoons lemon juice
¾ cup water
1 ½ teaspoon chopped garlic
1 ¾ teaspoon cumin
¾ teaspoon fresh ground black pepper
¾ teaspoon salt
PREPARATION:
In the bowl of a food processor fitted with the “S” blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half of the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture (or one that you desire). Taste the pâté and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil. This can be served drizzled with olive oil and dusted with cumin and/or paprika.
Presoak nuts/seeds in fresh water overnight (6-12 hours), drain, rinse and recover with fresh water at least once. You do not need to soak hazelnuts or Brazil nuts, as they do not contain enzyme inhibitors.