Hummus made with almonds instead of chickpeas – this was an experiment that I could not resist. And the result was absolutely delicious – both the texture and the flavour were just right.
When following a low-carb lifestyle eating generous amounts of hummus, whether it is made of chickpeas or almonds, is not recommended. Both feature high up on the low-carb food map, but when looking at the carb content almonds are lower than chickpeas and therefore
slightly better for you.
Personally I do not count carbs as such, but I do have a good idea of which food products are low and which are high in carbs. More importantly, I do believe that by applying common sense and listening to how your body responds to different types of food, you know what works for you!
So with regards to hummus, even though I’m certain I could live off the stuff, I only eat it occasionally and always with lots of protein.
100 g almonds, skin removed
50ml (1/2dl) olive oil
25-50ml (1/4-1/2 dl) lemon juice
1 generous tbsp tahini
1 garlic clove (optional)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
50ml (1/2 dl) water (depends on texture, see below)
Put your almonds into a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes then drain in a colander. Using your fingers, gently squeeze the almonds out of their skins, most should come out easily, some will need a little peeling.
Put the almonds and all the ingredients, except for the water, into a high speed blender and blend for about 2 minutes until smooth and creamy. If the texture is too thick add a little bit of water. Taste and adjust the seasoning if necessary.
How much liquid you need depends on how dry the almonds are. If you use almonds you peel yourself, you will not need very much water. If you also use ground almonds (almond meal), which is much drier, you will need to add more liquid – I recommend a mix of water, oil and lemon juice.
This dip is best enjoyed chilled so store in a sealed container in the fridge until serving. Just before serving drizzle with olive oil and a pinch of paprika. Enjoy!