This easy Almond Hummus recipe is a great alternative to the traditional hummus recipe with chickpeas. It’s more easily digestible and has a higher fibre count.
Plus, you won’t be wasting any of the precious and nutritious almond pulp, when making homemade Almond Milk. See my recipe.
Almond Hummus is great served as a dip with freshly cut raw veggies; spread on thyme & lemon biscuits or crackers, and as a sandwich spread. It’s perfect for a work snack or in your kid’s lunch box.
The best thing about hummus recipes is that they literally only take minutes to prepare. If you’re looking for a healthy quick meal to whip up, this is it!
ALMOND HUMMUS
This easy Almond Hummus recipe is a great alternative to the traditional hummus. It literally takes minutes to prepare. A healthy, quick meal to whip up!
Ingredients
- 1 cup of almond pulp (leftover from the DIY Almond Milk recipe)
- Juice from 1 small lemon
- 2-3 tablespoons of Tahini
- 1 clove garlic
- 1 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
- ¼ cup water
- Salt/pepper to taste
- Smoked paprika
Instructions
Place the almond pulp, lemon juice, tahini, garlic, ground cumin, oil and water into a high speed blender and process until smooth.
Add salt and pepper to taste, blend to combine well.
Refrigerate in an airtight container until ready to serve.
Before serving drizzle a little extra virgin olive oil on top and sprinkle with some smoked paprika.
NOTE: If you don’t have almond pulp, feel free to use 1 cup of blanched skinless almonds instead.
