Nutty spread with lemon and tahini

I love hummus, with its combo of chickpeas, creamy sesame seed paste (tahini), tangy lemon juice, and hint of garlic. But I’m lazy about cooking chickpeas—even though my pressure cooker makes cooking beans and legumes easy—so I don’t eat hummus as often as I would like.

I was happy to read a post recently on the web about using ground nuts to make a hummus-like spread—no cooking or kitchen machines required. What about mixing either cashew meal or almond meal with some of hummus’s characteristic ingredients—lemon juice, tahini, and olive oil—to see how it would turn out? Here is the result.

Lemon tahini nut spread

This nut spread vanished from the fridge much faster than I expected. We used it on tofu sandwiches, on rice cakes, and on warmed tortillas rolled up with lettuce. I’m sure you’ll find your own ways to use it.

  • nut meal, such as cashew or almond
  • tahini
  • lemon juice
  • extra-virgin olive oil
  • garlic (optional)
  • salt
  • pepper
  • fresh herbs, such as parsley, oregano
  • hot sauce (optional)

Mix together all of the ingredients. Add water as needed to create the consistency you want. Adjust seasonings to taste. Chill in an airtight container.

 

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