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Smoke and Spice Almond Hummus

Robin Robertson's Smoke and Spice Almond Hummus, vegan and gluten-free

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this Smoke and Spice Almond Hummus.

Robin Robertson's Smoke and Spice Almond Hummus, vegan and gluten-free
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Smoke and Spice Almond Hummus

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.
Course Appetizer, Snack
Cuisine Mediterranean
Yields 2 cups
Author Robin Robertson

Ingredients

  • 2 garlic cloves, crushed
  • 1 1/2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 or 2 chipotle chiles in adobo sauce
  • 2 oil-packed or rehydrated sun-dried tomatoes, drained
  • 3 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/4 cup plus 1 tablespoon water
  • Salt and ground black pepper
  • 3 tablespoons chopped cilantro
  • 1/2 cup roasted slivered almonds, for garnish

Instructions

  1. In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
  2. Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
  3. Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
  4. If serving right away, sprinkle the top with the almonds and remaining cilantro.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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