Chickpea almond hummus

Ingredients

serves 8

• 1 400g can chickpeas, drained and rinsed
• Juice of 1 large lemon
• 3 tbsp smooth almond butter
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil
• ½ tsp sea salt, to taste
• 3-4 tbsp water

Directions

1. Combine the almond butter and lemon juice in a food processor and mix for 30 seconds minute. Scrape the sides of the bowl then add the olive oil, garlic, and salt. Process for 30 seconds, scrape down the sides, then process another 30 seconds or until well blended.
2. Add half of the chickpeas and process. Scrape the sides of the bowl, then add remaining chickpeas and process until well blended. Gradually add a tbsp water and blend until it reaches the desired consistency.
3. Taste for salt and adjust as needed. Store in an airtight container and refrigerate for up to one week.