Hummus with Almond Butter
Serves: Makes 2 cups
  • 2 garlic cloves, peeled
  • 1 can (15 to 16 ounces) chickpeas, drained
  • ½ cup plain Greek yogurt
  • ⅓ cup almond butter
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  1. Mince garlic in the bowl of a food processor. Add 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.
  2. Serve immediately or cover and refrigerate for up to 3 days; serve with pita chips, crackers or crudités for dipping.
Recipe by Three Many Cooks at