12 ounces (340 g) uncooked shelled peanuts ¾ cup (175 ml) lemon juice (about 3 lemons) 2/3 cup (160 g) tahini 4 cloves of garlic, crushed (roughly,  relying on how massive they’re and the way garlicky you want your hummus) 1/3 cup (80 ml) extra-virgin olive oil, plus extra for serving 1 teaspoon floor cumin 1/3 cup (80 ml) water, or as wanted Salt, to style ¼ cup (15 g) minced recent parsley Paprika, for garnish Instructions: 1.  Begin by peeling the skins off the peanuts.  Put the peanuts in an enormous saucepan, cowl with water, and convey to a boil. All of 3 minutes later, take

 1 cup (120 g) walnuts 1 cup (110 g) cashews 1 cup (80 g) unsweetened shredded coconut 2/3 cup (175 g) almond butter 1/3 cup (144 g) coconut oil 1/3 cup (115 g) coconut nectar 1 tablespoon (15 ml) vanilla extract ½ teaspoon salt 1/3 cup (58 g) darkish chocolate chips Instructions: 1.  In a meals processor, mix the walnuts, cashews, coconut, almond butter,  coconut oil, coconut nectar, vanilla, and salt till the combination begins to solidify.  Then place the combination into an 8 x 8 inch (20 x 20 cm) baking dish or pan and press firmly till flat