Smoked Almond Hummus

Smoked Almond Hummus

Between peanut butter, snacking and salads, I eat a lot of nuts. 

I grew up on PBJ sandwiches, and I know I still would be happy having one everyday. Even just typing this has triggered a peanut butter and jelly craving.

Nuts are a favorite of mine to add to salads. They bring something salty and a bit crunchy. The best salads have lots of ingredients with different bites, textures and flavors.

If you search smoked almonds on my blog you will find all sorts of salads. From a citrus salad to a salad with roasted cauliflower, I love what they add to a mess of greens, fruit and vegetables.

Instead of just using a sprinkle of smoked almonds on top of a dish, I transformed them into a dip: smoked almond hummus. 

Hummus deserves more thought than just dunking a chip into it. I’m not a big condiments person, so I consider hummus to be a wonderful spread for toast and sandwiches.

My fondness for hummus is about as strong as my overall obsession with nut butters. I think that’s where I got the inspiration for this version. 

I started by mincing a clove of garlic in the food processor. Then I added garbanzo beans, the almonds of course, lemon juice, tahini and cumin. 

Smoked Almond Hummus

I hit the on button and let the motor run. After a minute when the blade was starting to struggle through the thickness of the mixture, I slowly drizzled in olive oil. 

The final result was more or less smooth. There were a few almond pieces here and there, but I didn’t mind. I thought it deserved more than simply spooning it into a bowl to serve, so I made a batch of crispy chickpeas to sprinkle on along with fresh parsley and chives and paprika.

The definite smoky flavor of hummus was a good change from plain.


Smoked Almond Hummus

Smoked Almond Hummus
  • Total Time: 5 minutes
  • Yield: 11/2 cups 1x


1 garlic clove peeled
1- 14.5 ounce can garbanzo beans, rinsed and drained
1/3 cup smoked almonds plus more for serving
Juice of 1 lemon
2 tablespoons tahini
1/2 teaspoon cumin
1/4 cup olive oil plus more for serving
Crispy chickpeas, chopped parsley, minced chives & paprika for serving


Pulse the garlic in a food processor until it is minced. Add the garbanzo beans, almonds, lemon juice and tahini and start pureeing. When the mixture resembles a thick paste, slowly drizzle in the olive oil through the feeder tube until the hummus is smooth.

Drizzle with olive oil and top with crispy chickpeas, parsley, chives, chopped almonds and paprika before serving.

Store in an airtight container in the refrigerator.

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