This recipe was created when I knew I wanted something chunky, tasty and substantial to go with lunch, which is where almond hummus usually features. Struck by inspiration I decided to use the marinated mushrooms I had planned on using for something else, to go into the basic mixture and turn it into something which was equally, if not, more so, as special. This is one of my favourite recipes – enjoy!
SERVES: Makes enough to fill one medium sized bowl;
roughly 10 servings
3 cups soaked almonds (if
not soaked then add 1/2 cup of water to this recipe)
30 button mushrooms pre-marinated for an hour or two in olive oil and tamari
3 garlic cloves, minced
4 Tbsp lemon juice
Small bunch of fresh parsley
1/4 cup of the marinade (oil and tamari)
Break down the almonds in a high powered food processor such as
When almonds are broken down, add all the other ingredients. Try
to achieve a smooth consistency. Add a little water if necessary.
Raw Coach Top Tips:
Serve with salad, crackers, in wraps, or as filling in hollowed out
tomatoes or other vegetables.
If you don’t have time to marinade the mushrooms first don’t worry.
Simply add the mushrooms as they are (washed, nothing added) and add a Tablespoon
of olive oil and tamari. Taste test to see if it suits you; add additional oil,
tamari or mushrooms depending on your taste.