Blend the soaked, rinsed almonds in a food processor until the skins and almonds have broken down into a coarse paste.

Add the remaining ingredients and blend until smooth.

Due to the variation of the age, size of the almonds and how long they were soaked, you may need to add a little more liquid to obtain a creamy texture. Taste it to see if it needs a little more tangy lemon juice or a little splash of filtered water.

Garnish with a drizzle of olive oil, a couple of sprigs of parsley and some cracked pepper.

Note 1: Once soaked, it’s important to rinse almonds because they contain an enzyme-inhibiting substance in their brown coating. Soaking overnight releases these toxic enzyme inhibitors so that the enzymes secreted during digestion can do their job. Phytic acid inhibits the absorption of vital minerals and is also reduced by soaking.

Note 2: Almonds are best soaked out of the fridge for the first few hours. However be sure to put in the fridge overnight in summer so they do not ferment.

Note 3: Some people peel each almond to achieve a pure white almond hummus but I don’t mind the look of the hummus with the skins on.