You know what makes a hummus even more awesome? Adding in a nut butter! Traditional hummus has tahini in the mix which is a sesame seed paste. Almond butter works so well in this simple recipe. Romesco is a sauce made with almonds and roasted red peppers, and this hummus packs a lot of the similar flavours, but has a creamy dreamy texture that I personally find much more satisfying! Use a dip, spread on toast, dunk some fresh bread or serve as a saucy bed for some fried, poached or even soft boiled eggs.
Preparation Time - 5 minutes
Servings - 4- 6
1 can of chickpeas, drained and rinsed well
250g jarred roasted red peppers roughly chopped
2 tsp lemon juice
60g Lifeforce smooth almond butter
½ tsp paprika
1 clove of garlic
½ tsp salt to taste
Blend together all ingredients in a blender, food processor or a large jug or bowl using a hand blender until smooth and creamy.
You can add a touch of water or olive oil if you find the consistency too thick for your liking.
Store in the fridge for up to three to four days in a sealed container.