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Wednesday, 12 April 2017

Easy-Peasy Almond Butter & Cilantro Hummus

Recipe created by: Miriam Borys Busby

2  x  540 ml can chick peas – well rinsed under cold water
⅓ cup olive oil
2 tablespoon apple cider vinegar
1/2 shallot  (approx. 3 tbsp.)
1/2 - 3/4  cup vegetable stock ( or water) liquid is used to thin the hummus to the desired consistency
3 tablespoon almond butter
1 cup cilantro with stems
1 large serranno pepper (fresh) if you like more heat in the hummus, feel free to add more pepper
Cracked pepper & salt to taste 

  1. Drain chick peas well. Rinse under cold water in a wire mesh sieve and drain well.
  2. Add all ingredients into the food processor. To help in the processing cut up pepper into chunks first.
  3. Process until large pieces are gone. Scrape the sides of the processor bowl down.
  4. Continue to process while adding vegetable stock or water  until the hummus is at the desired consistency. This stage is up to you and your personal taste so add more liquid if you don’t want the hummus too thick.
  5. Store in the fridge until needed. Goes very well with crackers or a  fresh vegetable tray.


  1. These cooking blogs are so great and they offer wonderful recipes. Thanks for the work that you are doing. Keep it up

  2. Chef Mariam is a wonderful cook. I always love her recipes and her ways of cooking. This blog looks amazing. Will surely have to try this.

  3. yummy recepies.good work chef mariam.keep sharing more recepies