Today I was craving creamy, spicy Hummus Dip. When I realized I didn’t have a couple of the key ingredients on hand, rather than being disappointed, I decided to experiment and came up with a pretty amazing product.
I was out of fresh lemons and tahini, so I substituted apple cider vinegar for the fresh lemon juice and almond butter for the tahini. The resulting dip, Hummus 2.0, is delicious!
- 1½ cup cooked chickpeas
- 2 tablespoons apple cider vinegar
- 2 tablespoons almond butter
- 1 – 2 cloves peeled garlic
- ½ tsp sea salt
- 2 – 3 tablespoons olive oil
- ¼ teaspoon cayenne powder (more or less to taste)
- ¼ to ½ cup water (or liquid from chickpeas if using canned ones)
- Put smallest amount of all ingredients into blender
- Turn blender on low and slowly increase speed, using plunger to keep food in blades
- Add more water if required to keep the hummus in a dip like consistency
- Turn blender to high for 30 seconds, and then turn off
- Taste and add more garlic and/or cayenne to suit taste
- Blend again until smooth and creamy
- Enjoy as a dip for cut veggies, nuts, crackers, etc
Can be stored in fridge for several days.