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Almond Hummus
Chef Brian Riggenbach of The Mockingbird restaurant in Nashville changes up hummus by using almonds in place of chickpeas or other beans.
Chef Brian Riggenbach of The Mockingbird restaurant in Nashville changes up hummus by using almonds in place of chickpeas or other beans.Photograph courtesy of The Almond Board
Servings
8
8
Menu Part
- appetizer
Main Ingredient
- Almonds
Chef Brian Riggenbach
The Mockingbird
Nashville
Chef Brian Riggenbach of The Mockingbird restaurant in Nashville changes up hummus by using almonds in place of chickpeas or other beans. Classic Middle Eastern spicing, including cumin, coriander and paprika, gives the dip a taste of tradition, while soy sauce adds a different accent.
Ingredients
½ cup water
½ cup olive oil
½ cup raw almonds
¼ cup lemon juice
3 tbsp. nutritional yeast
1 tbsp. tahini
2 garlic cloves
2 tsp. soy sauce
¼ tsp. ground cumin
½ tsp. chili powder
¼ tsp. ground coriander
¼ tsp. paprika
Steps
In high-powered blender or food processor, combine all ingredients. Blend 2 to 3 minutes until smooth.
Transfer to airtight container and refrigerate until well chilled.
Photo courtesy of the Almond Board
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