Almond Hummus

By Katie Williams | Published 2019-08-19

Almond Hummus
Source: Ajale via

Total time: 10 mins | Prep time: 10 mins | Cook time: 0 mins

Yield: 6-8 servings | Nutritional guidelines: 194 calories per serving

Category: Side Dish | Cuisine: Mediterranean
Keywords: Vegan, Vegetarian, Gluten-free, Soy-free, Egg-free, Lactose-free, Sugar-free

(4.5 based on 6 ratings)

Almond hummus is a great way to use leftover almond pulp you might have from making almond milk. As a bean-free alternative to normal hummus, you can enjoy it on crackers, bread, or as a dip.


  • 1 cup almond pulp (leftover from making almond milk)
  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 tbsp sesame seeds


  1. Combine lemon juice, tahini, garlic, salt, olive oil and sesame seeds in a blender, and blend until smooth.
  2. Add almond pulp and water, and blend until smooth.
  3. Place in the refrigerator for 2 hours before serving for optimal taste. Best served chilled.


  • Ideal amount of water depends on how dry the almond pulp is. Be careful not to add too much to avoid making the hummus too runny.
  • The almond hummus can be stored in the fridge for up to 1 week in a sealed container.

Diet / allergy information

This recipe is:

  • Gluten-free
  • Dairy-free
  • Eggless
  • Without added sugar
  • Vegetarian
  • Vegan

Adopted from a recipe by Megan Gilmore.
Nutrition information is calculated using an online API and should be considered an estimate.

Rate this recipe