4-6clovesroasted garlic (to make roasted garlic hummusoptional)
Instructions
Add the chickpeas, tahini, almond butter and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. Add 2/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5-10 minutes (scraping down the sides once or twice) to insure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.
To make roasted garlic hummus, remove all but 2 cups of hummus. Add 4-6 cloves roasted garlic and puree 3-4 minutes or until smooth.
Notes
*You can free the hummus in an airtight container for up to 4 months. Thaw overnight in the fridge.