Almond Hummus

Almond Hummus
  • Yield: 20 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.


  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup Fisher® Sliced Almonds, divided
  • 1 small red onion, minced
  • 2 medium garlic cloves, grated
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 can (15 oz.) low sodium chickpeas or garbanzo beans, drained and rinsed
  • 1 teaspoon Madras curry powder
  • ⅛ teaspoon cayenne or ground red pepper
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • ¼ teaspoon lemon zest
  • ½ cup water


  1.  In a medium sauté pan, heat 2 tablespoons of the olive oil over low heat and add ¾ cup of the almonds, along with the onion, garlic and oregano. Season with salt and cook 5 to 8 minutes or until the garlic and onions soften.  
  2. Stir in the chickpeas, curry powder, and cayenne and cook for an additional 10 to 12 minutes over medium heat until the chickpeas heat through and break apart easily when pressed with a spoon.   
  3. Place the mixture in the bowl of a food processor. Add the tahini paste, lemon juice and zest, and the remaining 2 tablespoons olive oil, and process until smooth. Add the water a few tablespoons at a time until you reach your desired consistency. Taste for seasoning. Transfer to a serving bowl and top with remaining almonds.

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