ALMOND HUMMUS

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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!

Print Recipe

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

1

Place the almond pulp, lemon juice, tahini, garlic, ground cumin, oil and water into a high speed blender and process until smooth.

2

Add salt and pepper to taste, blend to combine well.

3

Refrigerate in an airtight container until ready to serve.

4

Before serving drizzle a little extra virgin olive oil on top and sprinkle with some smoked paprika.

5

NOTE: If you don’t have almond pulp, feel free to use 1 cup of blanched skinless almonds instead.

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