Almond & White Bean Hummus

17 janvier 2018 0 Comments

Being an unconditional of hummus, I’m used to prepare bowls of classic hummus on an almost weekly basis and eat it all week long. This version of almond & white bean hummus is another nice alternative to bring some change from the usual version when I start to be fed up with. Almond butter brings a nutty touch, which make the hummus super indulgent and perfect for savory breakfast addicts who want to eat it with eggs for instance.

For already a few months now, I took the habit to meal prep for the week, first to save some time on weekdays, but also to be able to better manage my eating habits when I’m working or don’t have the time or energy to cook. Hummus is among the winners when it comes to meal prep, as it’s simple and quick to prepare, can be stored easily for days, is relatively economical, and can be eaten in different ways.
Hummus is also an easy way to include your load of vegetal proteins into your diet effortlessly. For people who don’t want to use almond butter or don’t have any, you can still substitute it with tahini or even peanut butter. This almond & white bean hummus goes well with nachos, pillowy pita breads, or fried eggs with avocado.

 

Almond & White Bean Hummus

Total Time: 50 minutes

Serving Size: for one big jar

Almond & White Bean Hummus

Ingredients

  • 150g white beans
  • 70g almond butter
  • 120ml water
  • 1 garlic clove
  • 2tbsp lemon juice
  • 1tsp baking soda
  • One pinch of salt
  • TO SERVE
  • Feta
  • Fresh coriander
  • Shredded almonds
  • Olive oil

Instructions

  1. 1. Soak white beans overnight. Bring a pan of slightly salted water to boil, add baking soda, then add beans for about 40 minutes until they are tender and their skin goes away easily. Strain and let cool down.
  2. 2. Remove bean peels, then add beans into a blender bowl with almond butter, water (you can use the cooking water), garlic clove and lemon juice.
  3. 3. Blend until smooth. Correct seasoning if needed. Serve the hummus with a drizzle of olive oil, crumbled feta cheese, fresh coriander and shredded almonds.

Notes

You can store the almond & white bean hummus for one week in fridge, covered with a drizzle of olive oil to keep it smooth and fresh.

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