Almond Hummus

In raw food cuisine hummus is generally made with sprouted chickpeas, but I tried that and thought is tasted rather yucky, so I make my hummus-like dips with nuts or zucchini as a base. Here’s a great alternative by Karen Knowler with almonds that will keep in the fridge for about 5 days if covered.


  • 2 cups soaked almonds
  • 1/2 cup raw tahini
  • 1 large garlic clove, minced
  • 2 large lemons, juice of
  • 1/4 to 1/2 teaspoons Celtic sea salt (to taste)
  • 1 tbsp fresh, chopped parsley
  • 1 tsp basil


Break down the almonds using your homogenizing juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work. Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary. Process until you have it the way you like it. Some people like chunky bits of nut to remain, while others like it smooth – or you could take half out while chunky and process the rest to smoothness – they actually do taste a little different! Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip.

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