Low Carb Almond Hummus Recipe

This low carb almond hummus recipe is really easy to make.  It’s just a case of gathering a few ingredients and whizzing them together in the blender.

Admittedly this recipe may contain a few ingredients that may not be familiar items in your kitchen, possibly the spices, nutritional yeast or tahini.  It’s well worth gathering them together, from larger health food shops or online from supermarkets, to make this lovely dip.  Perfect for you if you have been missing out on your hummus snack fix because the chickpea version is just too high in starchy carbohydrates AKA sugars!

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Low Carb Almond Hummus Recipe

Some hummus recipes can taste a little bland or starchy.  Not this one, this is a lovely tangy, tasty hummus.  Substituting the chickpeas for almonds really improves the flavour, whilst retaining the creamy, musty hummus texture.  

Prep Time 5 minutes

Servings 2 cups

Ingredients

• 1/2 cup water
• 1/2 cup light olive oil or grapeseed oil
• 1/2 cup almonds
• 3 cloves garlic
• 1/4 cup lemon juice freshly squeezed
• 2 tbs tahini
• 3 tbs nutritional yeast from health food shops
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp course salt
• 1 pinch black pepper

Instructions

• Combine all ingredients and blend using a high power food processor or blender, such as a Blendtec, nutribullet.  Blend for 2-3 minutes until smooth a consistency.
  

  Enjoy with veggie batons, low-carb flaxseed crackers, or vegetable crisps 

  STORE:
  Store in the fridge in an airtight container.  Or, separate into a number of small containers ready for the weeks packed lunches.

  OPTIONAL:
  Soak almond nuts overnight and dry throughly in a dehydrator, on the lowest oven temperature setting or by storing in a warm dry area until completely dry.  This 'activates' the nuts, which makes them more bio-available.  This means that you will be able to absorb the nutrients more readily. 
  
  Soaking and drying the almonds also makes them softer, so easier to blend.