I just had the pleasure of having a very dear friend over for lunch. After deciding a simple salad would be nice, I thought the table looked pretty bare. What’s a lunch without something to pick at or snack on after the meal and we’re still sitting at the table talking?
Well, even though I had a can of chickpeas in the kitchen, I didn’t have much else. I just got back from a honeymoon and haven’t really gone grocery shopping yet (somehow I had stuff for salad though – luckily wedding reception leftovers survived the week we were away!). I had heard of people using peanut butter in place of tahini, but I thought the almond butter would give it a richer flavor. And to add a bit more creamy texture and a touch of sweetness, I chose some all natural apricot spread to mix in. Add some salt and some pepper kick – good to go! I think I like this better than hummus with tahini… but I’m always a sucker for a hint of almond butter, so I might be biased.
Almond Apricot Hummus
1 can chickpeas (drain some liquid, but keep a little)
2 tbs almond butter
2 tbs all natural apricot preserve
1 tsp salt
pinch ground black pepper
pinch garlic powder
Optional: Sea Salt and Lime Rice Crackers
Blend all ingredients together in a blender or food processor! If you’re using a vitamix, like I did (best wedding present ever! Thanks Mom :D), turn in on, slowly go up to tend, put to it to high, and it should be done in about 15 seconds. That’s about how long I did it and the texture was incredibly smooth and even.