New eaters love to dip one food into another. This simple hummus gets an added boost of protein, vitamins and minerals from almond butter, which adds a delicious nuttiness in place of the usual tahini. Serve it with crackers, breadsticks, pitas and fresh veggies.
Almond Butter Humus
1 19 oz (540 ml) can chickpeas, drained
1/2 cup plain Greek-style yogurt
1/3 cup almond butter
juice of half a lemon
2 garlic cloves, peeled
1/2 tsp sea salt
pinch cumin (optional)
1/4–1/2 cup sliced or slivered almonds, toasted (optional)
In the bowl of a food processor, combine the chickpeas, yogurt, almond butter, lemon juice, garlic, salt and cumin. Pulse until well blended and smooth, scraping down the side of the bowl as needed.
If you like, add sliced or slivered almonds and pulse until chunky, or reserve them for sprinkling on top of the hummus when serving. Serve immediately or cover and refrigerate for up to three days; serve with pita chips, crackers or crudités for dipping. Makes about two cups.