Almond Hummus (Vegan, Gluten-Free, Soy-Free)

Almond Hummus (Vegan, Gluten-Free, Soy-Free)
This recipe is from the cookbook, “I am Grateful: Recipes & Lifestyle of Café Gratitude
Serves: 3 cups
  • 2½ cups almonds, soaked for 12 hours
  • ¼ cup, plus 1 tablespoon raw tahini
  • ¾ teaspoon freshly ground black pepper
  • 11/2 teaspoons chopped garlic
  • 1¾ teaspoons cumin
  • ¼ cup plus 2 tablespoons olive oil
  • ¼ cup plus 3 tablespoons lemon juice
  • ¾ cup water (divided use)
  • ¾ teaspoon salt
  1. In the bowl of a food processor fitted with the “S” blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture.
  2. Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil.
  3. This can be served drizzled with olive oil and dusted with cumin and paprika.
Nutrition Information
Calories: 68 Fat: 6g Saturated fat: 1g Carbohydrates: 2g Sodium: 37mg Fiber: 1g Protein: 2g Cholesterol: 0g

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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