Almond ‘Hummus’ (Low Carb)

Almond ‘Hummus’

One thing I really miss since going low carb is traditional chickpea based hummus.

I’ve created some delicious low carb alternatives like this broccoli hummus and a delicious roast cauliflower hummus.

But they take a little longer to cook than opening a can of chickpeas.

So one day when I was craving hummus and didn’t have much time, I had the brain flash to try making something with almond meal.

So glad I did!

You can use this creamy sauce anywhere you’d normally use hummus. As a dip, as a sauce, or as a low carb alternative to mashed potato.

Super versatile!

Almond ‘Hummus’
5 from 3 votes

Almond ‘Hummus’

Course Sauce
Cuisine middle eastern, modern
Keyword hummus, low carb, simple, wholefoods
Total Time 5 minutes
Servings 1 cup


  • 100 g (3.5oz) almond meal
  • 100 g (3.5oz) water (1/2 cup less 1 tablespoon)
  • 1 clove garlic peeled and smashed (optional)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil


  1. Place almond meal, 100g (3.5oz) water, garlic (if using) and 2 tablespoons lemon juice in a tall jar or jug.
  2. Using your stick blender puree until creamy and well combined.
  3. Stir in extra virgin olive oil and a pinch of salt. Taste and season with more salt or lemon juice as needed.

Recipe Video

Almond Hummus Low Carb Variations & Substitutions

nut-free – make regular hummus instead.

Low FODMAP – skip the garlic and use macadamias instead of the almond meal. Puree in a food processor.

different nuts – you can use any nut you like, if using whole nuts you’ll need to puree in a food processor instead of using your stick blender.

more hummus vibe – add 2 tablespoon tahini, a crushed clove of garlic and a splash more water. I made this recently and it took it to a whole new level of deliciousness.

Waste Avoidance Strategy

almond meal / extra virgin olive oil – keep them in the pantry.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

Yes! Will keep in an airtight container in the fridge for 1-2 weeks or can be frozen.

Almond ‘Hummus’ (Low Carb)

Ways to use your Low Carb Hummus

Have fun in the kitchen!

With love,
Jules x

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    • I imagine it would Ruba but you would need to add something to boost the flavour like some tahini or almond butter or ground cumin :)

  • Looks great, bit confused about the water quantity. Can you please give it in cup or spoon measurement. Thanks

  • 5 stars
    Jules, Thank you for your wonderful take on hummus the other day.
    You suggested taking other veggies, and adding standard ingredients
    except for peanut butter rather than tahini. I found sweet potatoes,
    parsnip, and carrots cooked and in the freezer. About 2 cups, – and when
    processed with all the ingredients they were delicious.
    All my necessary vegetables for the day, with toast pieces. Incredible.

  • Your almond hummus recipe looks great. My husband will love these. I will try this recipe on weekend.

  • 5 stars
    I’m on a lowfod diet and was really missing my chickpea hummus. So I took the almond recipe and substituted brazil nuts and also added some tahini. Ah, bliss! So pleased to have hummus again. Thanks Jules

  • Jules, thank you for sharing this fantastic recipe! I love traditional hummus with chickpeas and tahini sauce. Recently, I’ve begun to experiment with other flavors, such as chocolate hummus. Almond hummus appears to be an exciting concept, and I’m sure it’ll be a big hit with the family. I’ll post an update soon.

  • Jules, your dish is fantastic! It was my first time making hummus at home. Super simple recipe, and the advice to puree for longer was spot on. I enjoy classic hummus made with skinned chickpeas, but this is a new experiment that I thoroughly enjoy. So creamy and delicious. Thank you for a fantastic recipe!

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