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Almond-Topped Hummus with Veggies

Almond-Topped Hummus with Veggies
Prep time: , Cook time: , Total time:


Created by registered dietitian-nutritionist Frances Largeman-Roth for the Almond Board of California. This easy snack helps you get through the afternoon without any annoying energy crashes. It?s great for a party too!



1 19 ounce can chickpeas, drained

1/2 cup plain Greek-style yogurt

1/3 cup almond butter

2 garlic cloves, peeled

1/2 teaspoon sea salt

1/4 teaspoon cumin

1 lemon, juiced

1 1/2 cups chopped almonds, divided

1 cup raw vegetables



In the bowl of a food processor, combine the chickpeas, yogurt, almond butter, lemon juice, garlic, salt and cumin. Pulse until well blended and smooth, scraping down the side of the bowl as needed. Add ¼ cup chopped almonds and pulse until chunky.


Place 2 tablespoons of hummus in a ramekin and top with 1 tablespoon of finely chopped almonds. Serve immediately with raw vegetables or cover and refrigerate for up to 3 days.

TIP: Don’t have time to make your own? Swap in store-bought hummus and top with chopped almonds.

Nutritional Info:

Nutritional Info:

Calories: 91; Sodium: 168 mg; Total Fat: 5 g; Potassium: 98 mg; Saturated Fat: 0 g; Carbohydrate: 10 g; Monounsaturated Fat: 3 g; Fiber: 3 g; Polyunsaturated Fat: 1 g; Sugar: 4 g; Cholesterol: 0 g; Protein: 4 g


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