Dig this: Hummus has gone nuts, times three. Our California Almond Oil — and a boost of 1-ingredient Almond Protein Powder for extra creaminess and protein — makes plain, beet, and spinach hummus a vegan dream come true!  

INGREDIENTS

BEET HUMMUS

1 roasted beet, peeled and chopped
1/2 can chickpeas, drained
1/4 cup tahini
Freshly squeezed of 1 lemon juice
1 clove garlic, chopped
1 tablespoon Octonuts California Almond Oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 tablespoon Octonuts Almond Protein Powder

PLAIN HUMMUS

1/2 can chickpeas, drained
1/4 cup tahini
1/4 cup water
Freshly squeezed juice of 1 lemon
1 clove garlic, chopped
1 tablespoon Octonuts California Almond Oil 
1/2 teaspoon cumin
1/2 teaspoon salt
1 tablespoon Octonuts Almond Protein Powder

SPINACH HUMMUS

2 cups baby spinach leaves
1/2 can chickpeas, drained
1/4 cup tahini
1/4 cup water
Freshly squeezed juice of 1 lemon
1 clove garlic, chopped
1 tablespoon Octonuts California Almond Oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 tablespoon Octonuts Almond Protein Powder

HOW TO

For each recipe, add everything to a blender or food processor. Pulse until the hummus is completely smooth.

Recipe thanks to Esra of @charmerkitchen.