Almond Hummus

With a hint of lemon and garlic, my nutty twist on classic hummus is full of Mediterranean flavours and perfect with lamb or any grilled meat.

Ingredients

• 250g ground almonds
• Juice of 3 lemons
• 1 tbsp minced garlic
• 2 slices white bread
• 600ml olive oil
• 300ml water
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Method

Soak the bread in water for a minute.

In a food processor, blend the garlic, almonds and bread together. Add lemon juice to taste and adjust consistency with water if necessary.

When smooth, very slowly add olive oil as if you were making mayonnaise.

Broad Bean & Almond Hummus and Smoked Aubergine Dip

A great alternative to the usual deep fried canapés or starters at a party and can be made in advance giving you more time to spend with friends and family this festive season. 

These dips will work just as well served with grilled meats at a summer bbq, particularly with lamb.

Also, try the almond butter from the butter bean and almond hummus as great alternative to peanut butter.

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My Broad Bean & Almond Hummus and Smoked Aubergine Dip

Ingredients

For the broad bean and almond hummus:

• 400g broad beans, peeled
• 2 tablespoons almond butter (see method below)
• 1 clove garlic, puréed
• Juice of half a lemon
• 1 tablespoon fresh chopped mint
• 60-75ml olive oil
• Salt and white pepper

For the aubergine dip:

• 2 medium aubergines
• 60ml tahini
• 60ml lemon juice
• 2-3 garlic cloves, finely minced
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon olive oil, optional
• 100g crème fraiche

Method

For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency. Scoop into a container reserving around 2 tbsp in the processor. The butter can be kept in an airtight container for up to three weeks.

For the broad bean & almond hummus, add all the remaining ingredients with the reserved 2 tbsp of almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.

For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10-15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender. Blitz with crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. The dips can also be placed in the fridge, they taste just as good if not better the next day.

Serve with flatbread, pitta, crisps or can even be spread on toast. 

Find my full episode of '12 Chefs of Christmas' HERE