Our dear friend Jeannie has a hummus recipe to share with us today. Evidently she has been finding loads of delicious recipes in "Eat, Drink & Be Vegan" by Dreena Burton and this is one of those little gems.
And, friends, please don't FREAK OUT when you see the word 'vegan.' It's just a word. It doesn't have to be scary. It doesn’t mean you have to start wearing plastic shoes and carrying a canvas purse. And you don't actually have to be a vegan or even a vegetarian to enjoy a vegan recipe. As I've mentioned before, we do not eat a strictly vegan, or even purely vegetarian, diet here at the Entlich household. However, we do eat a predominately plant-based diet with plenty of vegetarian and vegan meals making a star performance at the dinner table.
And we really like hummus around here. It could have something to do with my overwhelming desire to move to a Mediterranean climate or my love of fancy kitchen appliances like food processors. Regardless, we eat more than our fair share of hummus and I can't wait to try this one!
Roasted Red Pepper and Almond Hummus
1/2 cups raw almonds
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 cups cooked (or canned) chickpeas
1/2 cup roasted red peppers (from jar), excess liquid drained and patted dry
1 medium clove garlic, sliced
1/2 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
2-4 Tbsp. water, to thin as needed
In a food processor, add 1/2 cup almonds and pulse until very fine.
Add vinegar, oil, chickpeas, roasted red peppers, garlic, mustard, salt and pepper.
Puree until smooth, gradually adding water as desired to thin dip; scraping down sides of bowl several times.
Once smooth, add parsley and puree briefly to lightly incorporate ingredients.
Season with additional salt and pepper, if desired.
Drizzle with additional oil to finish, if desired.
Optional for garnish: 1/4 - 1/3 cup fresh chopped parsley and/or 1-2 tbsp chopped almonds