This is the other recipe from "Pilates Style" in the article featuring Chef Peter Cervoni. Enjoy!
- 1 cup of soaked raw almonds
- 2 small fresh garlic cloves
- 1 teaspoon fresh lemon zest
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup raw tahini
- 3 tablespoons extra virgin olive oil
- 1 tablespoon whole cumin seed
- 2/3 cup filtered water
- 1/2 teaspoon Celtic sea salt
- 1/2 cup fresh Italian parsley (loosely packed leaves only)
- Cayenne pepper to taste
- Soak almonds overnight, drain and discard the soaking water
- In a food processor, place all ingredients except the water and parsely and process until smooth.
- With the processor still running, slowly add filtered water into the food processor until mixture is smooth and creamy.
- Roughly chop parsley and fold into hummus.
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