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almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments

TASTEOVERS_Almond Lovers Hummus

You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility!

Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable!

Why it’s better for you? Traditional hummus and this version are both good for you; however, this almond lover’s hummus will have more protein, calcium and vitamin E thanks to almonds!

almond lover’s hummus

TASTEOVERS_Almond Lovers Hummus

Yield: 8 servings

Serving size: 1/4 cup


  • 2/3 cup plain unsweetened almond milk
  • 1 (15-ounce) can no-salt-added chickpeas, drained
  • 1/2 cup unsalted, creamy almond butter
  • Juice and zest of 1 small lemon (2 tablespoons juice)
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper (divided)
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons sliced natural almonds, pan-toasted


  1. Add the almond milk to a small saucepan. Simmer over medium heat until reduced by half, about 12 minutes, stirring occasionally.
  2. Add the almond milk reduction, chickpeas, almond butter, lemon juice and zest, garlic, salt, cumin, and 1/8 teaspoon of the cayenne to a high-power blender or food processor container. Cover and puree on high speed until creamy, at least 2 minutes. (Note: If desire a thinner consistency, drizzle in additional almond milk by the teaspoon.)
  3. Spoon into a serving bowl, cover, and chill until ready to serve. Drizzle with the olive oil, sprinkle with the remaining 1/8 teaspoon cayenne and almonds, and serve.

Per serving: 170 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 170mg sodium, 13g total carbohydrate, 4g dietary fiber, 2g sugars includes 0g added sugars, 7g protein


The “Before” Version

Inspired by classic hummus bi tahini


Tasteover Tips

  • Simmer almond milk to make a reduction; whirl into hummus for extra creaminess.
  • Try almond butter in place of tahini for a taste twist.
  • Include both lemon juice and zest for heightened citrusy flair.
  • Don’t forget to finish with a drizzle of olive oil and sprinkling of cayenne pepper and toasted sliced almonds to serve this hummus with style.

Disclosure: {At time of posting} I was a spokesperson for almond milk on behalf of Almond Board of California. Opinions expressed in this post are my own. Recipe is also available at   



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