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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


  • 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


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