Almond Hummus

This spicy green dip is a low carb, paleo hummus made with almonds instead of chickpeas.

Sundays are my shopping and meal prep days.  Armed with bags full of fresh produce and ingredients; I hunker down in the kitchen to chop, blend, steam and roast as much as I can for the upcoming week.  One of things I’ll often make is a quick spread or sauce that will go with just about anything I’ve bought that week.

This week it’s an almond hummus.

This green almond hummus is a spicy little number, loaded with fresh flavors.  Perfect for both snacking and spreading, it’s a super versatile addition to any meal of the week or dressed up with some crudité for a party platter.  It’s easy to make, keeps well for days in the fridge (in fact an overnight stint in the fridge just makes the flavors even better) and goes with everything from cut up vegetables, to salads, sandwiches and wraps.

Unlike most hummus however, there isn’t a chickpea to be seen anywhere in it.  Low-carb and paleo-friendly almonds fill in instead creating a smooth and creamy dip with all the same great texture and flavor as the original.

How to make almond hummus:

The almonds are quickly soaked in hot water to soften, and then peeled before being added to the blender along with all the usual suspects.

In goes tahini, lemon juice, garlic and cumin, and you could certainly keep it at that and have yourself a tasty little spread but throw in some fresh parsley, cilantro and a jalapeno pepper and you get a fusion of flavors that’s a fun twist on an old classic.

Whether you use it to swipe your cucumber and carrot sticks through, or roll it up in a wrap, this fresh and creamy green hummus with a spicy kick will become a new staple in your house.

More paleo dips:

• Roasted Carrot Dip
• Roasted Red Pepper Dip
• Parsnip Hummus

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Yield: 4-6 Servings

Almond Hummus

Prep Time: 30 minutes

Total Time: 30 minutes

This spicy green dip is a low carb, paleo hummus made with almonds instead of chickpeas.

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Ingredients

• 1 cup/112 g raw almonds
• ¼ cup/60ml olive oil (plus more for garnish)
• 2 Tablespoons/30g tahini 
• ½ cup/120ml filtered water
• 3 Tablespoons/45ml lemon juice
• 2 small garlic cloves
• ½ teaspoon fine sea salt
• ½ teaspoon ground cumin 
• ½ cup parsley, stems removed (plus more for garnish)
• ½ cup cilantro, stems removed (plus more for garnish)
• ½ to 1 small jalapeno, seeds removed
• Cut vegetables and/or chips for serving.

Instructions

1. Bring a small saucepan of water to a boil. Add the almonds to the boiling water, turn off heat, cover and let sit for 15-20 minutes.
2. Drain in a colander. Remove the almond peels by squeezing each almond firmly at the base between your thumb and index finger until the skin pops off.
3. Add peeled almonds and the rest of the ingredients to the blender or food processor and process until the hummus is fluffy and smooth. (Scrape down the sides of the bowl as needed.) Taste and adjust seasoning if needed.
4. Cover and chill until needed. Top with additional herbs and a drizzle of olive oil if desired before serving with cut vegetables or chips.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 28mgSodium: 314mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 10g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.