YOU NEED THIS ALMOND HUMMUS IN YOUR LIFE!
Enjoy a delicious and highly nutritious almond hummus delight without the use of garbanzo beans! Guest Chef, Doreet, a certified Vegan, Living Foods Chef & Wellness Coach, shows how to use Almonds & unusual spices to make a raw vegan hummus dip.
THE RAW QUEEN IN THE KITCHEN
Doreet Dijke was Recently featured in VegWorld Magazine, and she is the author of “Celebrating Our Raw Nature”. Doreet is a Certified Living Foods Chef & Certified Deepak Chopra Educator specializing in LifeSkills Coaching which includes Meditation, Hatha Yoga, teaching Peace-Based Communication Skills & she created a very successful workshop on healing eating disorders through emotional, mental, & physical work. Doreet was the Personal Chef, & Yoga Teacher to tennis pro Serena Williams in preparation for the London Olympics & her clients include luminaries such as Marla Gibbs (The Jeffersons), Debra Wilson (longest-running cast member of MadTV & films like AVATAR), Yolo Ono, Donna Karan (Fashion Designer) & Andy Dick (Comedian).
She is the creator and host of “The Elegantly Raw Show” on JNN on Sundays at 11 am PST & her website is www.ElegantyRawDoreet.com
Her Instagram is full of beautiful food photos; follow her at: @elegantlyrawdoreet
ALMOND HUMMUS DELIGHT. HOW DO WE DO IT?
Rich, creamy, and bursting with Middle Eastern flavours, Doreet’s almond hummus will tantalize your senses while helping to stabilize your blood sugar levels and is an excellent alternative for those with chickpeas intolerance. It is the easiest recipe to make and so much better for you than store-bought hummus. For those of you who don’t love chickpeas, this recipe is for you! So give it a try.
- 1 cup RAW almonds soaked overnight
- 1/4 cup RAW tahini
- 1/4 cup Extra Virgin olive oil
- 3/4 cup water
- 1/4 cup lemon juiced or 1 large lemon
- 2 cloves garlic
- 1/2 tsp Celtic Sea Salt
- 1/2 tsp Cayenne pepper optional
- 3/4 tsp turmeric powder
- 1/4 tsp cumin ground
- 1/4 Sumac
- 1/4 cup parsley optional
- Soak the almonds for at least 8hours, (preferably 12 hours )before using. Drain the water before using.
- Add all of the ingredients into a food processor or high-speed blender and blend until smooth. Taste and adjust for seasoning. Option to add parsley for colour and flavour.
- Serve with Zucchini Slices or wrap in lettuce leaves to serve.
THANKS FOR JOINING US FOR LUNCH!
What a special #LunchBreakLIVE with a delicious almond hummus recipe. I hope you give this one a try and let us know how you liked it. Take a photo and tag @JaneUnChainedNews on Instagram. If you are interested in more easy vegan recipes to try, stop by the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.