Use this creamy almond hummus as a versatile and healthy dip or spread. Packed with fresh flavors and a spicy kick, it’s perfect for snacking, wraps, or party platters.
Sundays are my meal prep days. 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 almond hummus.
Almond Hummus:
This almond based hummus is a spicy little number, loaded with fresh flavors. Perfect for both snacking and spreading, it’s a versatile addition to any meal of the week or can be 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. Here’s what you’ll need to make it:
Ingredients:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Almonds – You’ll need raw almonds not roasted.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Tahini – Use a good quality tahini for the best flavor, some brands can be quite bitter.
- Lemon Juice – You’ll need fresh lemon juice.
- Garlic – You’ll need 2 cloves of garlic.
- Cumin – Use ground cumin.
- Herbs – While not traditional, fresh parsley and cilantro give the hummus it’s fresh green color and flavor.
- Jalapeno – Jalapeno bring a bit of extra heat.
How to Make Almond Hummus:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The almonds are quickly soaked in hot water to soften, and then peeled before being added to the blender along with the olive oil, tahini, lemon juice, garlic and cumin.
- 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 Dips:
Almond Hummus
This spicy green dip is a low carb, paleo hummus made with almonds instead of chickpeas.
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
- 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.
- 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.
- 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.
- 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:
6Serving Size:
1Amount 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.
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.
Rhonda says
Love hummus. Adding greens is a nice twist.