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 this 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!

Makes: about a cup
Takes: 5 minutes
100g (3.5oz) almond meal and water
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.

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.