No Almond flour available? Use whole almonds instead:

• Pour boiling water over 8-10 almonds in a small bowl. Cover for about 1 min.
• Transfer the almonds to a plate to cool a little;
  • while still warm, rub the almonds a little between your fingers- the peels slip right off.
  • Wipe excess moisture from the surface of the almonds with a clean dry kitchen towel/paper towel.
  • Grind the almonds, using short 3-4 second pulses, till powdered
    • if you let the grinder run continuously, it will all clump together
    • a slightly coarse powder is fine.
    • Use as directed in the recipe.

No almonds available?

• Cashews
• Walnuts - will darken the color of the hummus because of the brown skin
• Hazelnuts

For Nut-free Hummus

• Sunflower seeds (or pumpkin seeds): 
  • chill in the freezer, then pulse-grind till powdered; use as directed instead of almond flour.

No Tahini available? Use Sesame Seeds instead:

• Lightly roast 1 tbsp white sesame seeds (hulled)  on a heated skillet for 1-2 min Do not over-roast. Transfer to a bowl and set aside.
  • Brown sesame seeds OK too; do not use black sesame seeds
• Boil 1/2 cup water in a small saucepan, or in a cup in the microwave.
• Add 2 tbsp boiling water to the roasted sesame seeds in the bowl. Cover and set aside for 5 min.
• Place the soaked sesame seeds, garlic and 1/2 cup of cooked lentils in the food processor and blend until smooth.
  • the sesame "skin" may not become super smooth- that's OK- the hummus still tastes great!
  • Add a little warm water if the mixture becomes too stiff while processing. It should become fluffy while blending.
• Now add the remaining lentils and seasonings, as directed, and blend until smooth and fluffy.
• Hummus is ready!

How to make chili oil:

• In a small glass bowl or bottle, place 1 tsp red chilli powder (cayenne) - with good color
  • do not use old, dark colored chilli powder.
    • Kashmiri Chilli powder and Byadgi chilli powder are both excellent for color and flavor, and are not overly spicy
  • use Paprika if you want good color and flavor, but without the spicy-kick
    • do not use old, dark colored Paprika
  • you can also use crushed red pepper instead of chilli powder
    • the color will not be as intense as with chilli powder
  • you can also use 2-3 whole dried red chillies - break each into 2-3 pieces
• add 2-3 tbsp edible oil - I like to use Peanut oil.
• Stir, cover and set aside.
• Chilli oil is ready to use in a couple of hours; the color and flavor will be better the next day
• Keep the chilli oil away from direct sunlight -
  • it is good for 3-4 weeks at room temperature, possibly even longer.
    • I usually make a small batch ( 2-3 tbsp), then make more as needed.
  • If the oil begins to smell rancid, please discard!

Other ideas for serving Hummus:

• Use as a spread for sandwiches, burgers, etc.
• Spread on a tortilla before adding filling, when making quesadillas.
• Spread on a tortilla/thin wrap; add finely shredded cheese (sharp cheddar is excellent), finely shredded lettuce, finely chopped pickled jalapenos; roll up tightly and slice, pinwheel style. Serve as an appetizer or snack.

Storing leftovers:

• Place in a covered glass/ceramic container (avoid plastic)
  • Use within 2-3 days
    • Stir well and add fresh garnish before serving

• Place in a shallow, covered glass/ceramic container (avoid plastic)
  • shallow container makes it easy to thaw
  • good for up to a month, possibly longer
• To thaw frozen hummus:
  • Remove container from freezer, loosen the cover and set on the counter for about an hour.
    • stir, if thawed, to mix well.
    • if not yet thawed, place container in the microwave, and heat on defrost setting (30% power) for 3-4 min, till thawed and can be easily stirred.
    • Stir well, whipping it a little (with a whisk or a fork) and add fresh garnish before serving.