Almond Hummus
Ingredients
1 cup soaked and peeled almonds
Soak by covering with water and a splash of ACV overnight. Discard soaking water in the morning, cover almonds with hot water and pop them out of their shell.
1/2 cup water
1 tbsp extra virgin olive oil
1 tbsp tahini
1 garlic clove
1 tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp salt
Juice from 1/2 lemon
1/2 tsp kelp granules or powder
1/4 tsp turmeric powder
Pinch of black pepper
Method
Put all the ingredients in a high speed blender and process until the dip reaches a smooth consistency.
Store this dip in the fridge for up to one week. Enjoy!