Almond ‘Hummus’

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Almond 'Hummus'-2

Almond ‘Hummus’

One thing I really miss since going low carb is traditional chickpea based hummus.

I’ve created some delicious low carb alternatives like this broccoli hummus and this delicious roast cauliflower hummus.

But they take a little longer to cook than opening a can of chickpeas.

So one day when I was craving hummus and didn’t have much time, I had the brain flash to try making something with almond meal.

So glad I did!

You can use this creamy sauce anywhere you’d normally use hummus. As a dip, as a sauce, or as a low carb alternative to mashed potato.

Super versatile!

Makes: about a cup
Takes: 5 minutes

100g (3.5oz) almond meal
100g (3.5oz) water
1 clove garlic, peeled and smashed (optional)
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

1. Place almond meal, water, garlic (if using) and 2 tablespoons lemon juice in a tall jar or jug.

2. Using your stick blender puree until creamy and well combined.

3. Stir in extra virgin olive oil and a pinch of salt. Taste and season with more salt or lemon juice as needed.

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Variations & Substitutions

no almond meal – use whole almonds (blanched or with skins on) and grind them in the food processor instead.

nut-free – make regular hummus instead.

Low FODMAP – skip the garlic and use macadamias instead of the almond meal. Puree in a food processor.

different nuts – you can use any nut you like, if using whole nuts you’ll need to puree in a food processor instead of using your stick blender.

more hummus vibe – add 2 tablespoon tahini, a crushed clove of garlic and a splash more water. I made this recently and it took it to a whole new level of deliciousness. A teaspoon of ground cumin is lovely too.

no lemon – you can use lime juice or vinegar. The flavour will be different but not necessarily bad.

Problem Solving Guide

bland – season with salt and more lemon juice. See the more hummus options of adding tahini or cumin.

not pureeing / too thick – it takes a while to get going with the stick blender so keep at it. Using a taller jug rather than a bowl helps bring more of the mixture in contact with the blades so can help. Add more water as needed to get your desired consistency. It does thicken over time, so if you make it ahead you may want to stir in some more water just before serving.

too runny – add more almond meal / almond flour or some tahini.

grainy – even with my super new stick blender the texture is still a tiny bit grainy. Using a finer almond meal / flour will give a smoother result.

no stick blender – a food processor works really well. Or a regular blender (you might need to scrape down the sides to get it to blend).

too tart – too much lemon juice. Try adding a tablespoon or two of extra virgin olive oil or tahini to balance it.

Waste Avoidance Strategy

almond meal / extra virgin olive oil – keep them in the pantry.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

Yes! Will keep in an airtight container in the fridge for 1-2 weeks or can be frozen.

Almond 'Hummus'
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