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Almond Lover's Hummus

Almond Lover's Hummus
Prep time: , Cook time: , Total time:


Here's a great "out of the carton" recipe for almond milk, maybe one you didn't think of before! Created by Jackie Newgent, RDN, CDN for the Almond Board of California



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



Add the almond milk to a small saucepan. Simmer over medium heat until reduced by half, about 12 minutes, stirring occasionally.

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.)

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.

Nutritional Info:

Nutritional Info:

Per ¼ cup serving:

170 calories

11g total fat

1g saturated fat

0g trans fat

0mg cholesterol

170mg sodium

13g total carbohydrate

4g dietary fiber

2g sugars

0g added sugars

7g protein


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