Hummus is a great dip for parties and snacking but we know that chickpeas are not healthy. Almonds make a great substitute in this paleo version.

 Serve this with carrot ‘chips’ or celery sticks and sliced peppers.

Gather these:

3 cups of roasted almonds (with or without the skin). I really like Trader Joe’s dry roasted, unsalted almonds.

Soaking the almonds for a couple hours prior to blending will make it easier.

3 cloves of garlic

3 tsp red chilli powder ( you can use paprika or cayenne pepper as well, depending on how spicy you like it.  This version is SPICY!).

Juice of 2 limes

Salt to taste

1 tsp olive oil

1 sprig of curry leaves. These can be found at Indian grocers if you have one.

Now do this:

1. Add the drained almonds, garlic,  lime juice, chilli powder into a blender or food processor.
2. Add water a little at a time to help along the blending process (and you can control how thick you want your hummus to be).
3. Once it’s all well blended, transfer the hummus to a bowl.
4. Heat the olive oil in a small frying pan. When the oil is hot, add the leaves from the sprig. As it splutters, take off the heat and add it to the hummus and give it a quick mix.

Put it in your mouth and enjoy!