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Almond Lover’s Hummus
[Vegan]

Author Bio

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several... Read More

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Almond Lover's Hummus [Vegan]

170

Dairy Free

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. Serve this almond lover’s hummus with crudités and whole grain pita or pita chips as a nutrient-rich snack or party dip.

Ingredients You Need for Almond Lover’s Hummus [Vegan]

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

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How to Prepare Almond Lover’s Hummus [Vegan]

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.

Notes

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.