A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.
I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.
Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.
This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally, I assumed anything that involved almonds would be just as daunting. Not true at all.
Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.
4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or maybe honey)
1. add almonds to blender or food processor and blend until powdery and slightly formed together
2. add oil and blend for about 1 more minute, until almonds are creamy
Yes, I am calling it vintage.
I’m excited to finally have something that will chop, shred, and purée all of my ingredients. Even if it does have wood paneling.
I can now make my own hummus. Like Beet-Carrot Hummus
1 C. cooked chickpeas
1/3 C. tahini
1/2 C. beets
1/2 C. carrots
1 tsp. chopped garlic
4 T. lemon juice
3 T. olive oil – more or less depending on consistency
1. combine all the ingredients in the food processor (or blender) and purée until smooth.
2. add olive oil if the consistency is not smooth and creamy enough. You can always adjust any of the ingredients depending on your tastes.
The consistency of this batch wasn’t ideal, but it still taste amazing. Normally, it would be a pink/red color but I used golden beets from my CSA box.
I used the beet-carrot hummus in a quesadilla/wrap type dish for dinner. I added it to a fiber & flax seed tortilla with diced tomatoes and feta cheese, grilled it for a couple minutes and then topped it with shredded lettuce.