We all have our favourite go-to snacks, and in our house it is definitely hummous. Over the years I have been playing with this most versatile of dips, and have have a number of versions that I love; but this recipe has surpassed them all, thanks to Donna Hay Magazine, issue #84. I have been making it for all of the recent gatherings and so I have a few tips. Be sure to buy good quality (hickory) smoked almonds. Some brands are insanely salty, and just outright unpleasant. Next, leave it overnight! Like so many things, this hummous tastes better the next day. Also, the original recipe called for vincotto, a specialty item that is hard to find around here, so I substituted a fig balsamic reduction (glaze), much to my wonder and delight! Can you say awesome?? Be sure to leave the bottle on the table, as your guests will want to top up the bowl as the balsamic reduction gets gobbled up. Lastly, the original recipe called for currants, but I like the hit of sweet against the salt of the almonds, so I use raisins instead. And I don’t like the seediness of the currants.
Smoked Almond Hummous with Fig Balsamic and Raisins
1-400g can chickpeas, drained and rinsed
½ cup smoked almonds, plus extra, chopped to serve
¼ cup freshly squeezed lemon juice
1 tablespoon tahini
1 clove garlic, crushed
1/3 cup water
sea salt and cracked black pepper
2 tablespoons dried raisins or currants
fig balsamic reduction or vincotto
olive oil for drizzling
Place the chickpeas, almonds, lemon juice, tahini, garlic, water, salt and pepper in a food processor and process until smooth.
Place in a serving bowl and top with the currants and extra almonds. Drizzle with fig balsamic and olive oil to serve.