I first tasted this low carb hummus recipe while on a retreat with my friend Kim. We both brought healthy low glycemic goodies to a conference that we attended, but THIS is what stole the show. I know…it’s hummus. And it’s vegan, Paleo, and low carb, so it really barely sounds edible. But give it one chance. At first bite it’s KAPOW with flavor, and you’ll find yourself wanting to sneak over to the corner of the room and polish off the bowl. And then lick it clean.
It’s seriously that good.
Now, before I show you the ingredients list, we need to have a little heart to heart. This hummus recipe has more than 4 ingredients, which is usually more than my low maintenance self wants to mess with. But PLEASE don’t let that put you off of trying this recipe. It’s SO worth it! And I’ll share Kim’s ingenious tip to make this into a super simple convenience food. Deal?
OK.
Here’s what you’ll need to make almond low carb hummus:
You’ll need: raw almonds, nutritional yeast, a clove of garlic (or garlic powder), chili powder, paprika (I like smoked paprika), coriander, cumin, soy sauce or aminos, olive oil, water, and lemon juice.
WAIT! Before you close the page in overwhelm, I need you to know that you can easily make this into a total convenience food mix. This is Kim’s stroke of genius: she measures out the dry ingredients into a bag, subbing garlic salt (or just garlic powder and salt). So when a hummus craving hits, all she has to do is dump the mix into the blender with some oil, water, and lemon juice.
I used snack sized baggies, and stashed them in the pantry. This is the stuff impromptu parties are made of.
Is there some sort of Nobel prize for this sort of genius? If not, just send her some fan mail in the comments.
So, I’ve just made up 3 batches while I have all of my ingredients out. Easy peasy!
The great news is that all you really have to do is drop all of the ingredients into your blender or food processor, and *magic* happens. (P.S. My lamp shade would like for you to know that you should use the liquid sealing lid for this project.)
One batch yields about 2 cups of hummus amazingness. Enjoy it with veggies, toasted low carb tortillas or pitas. I like the texture and flavor even more after it chills a bit, but it’s flat out incredible right out of the blender. Or off of the lampshade. 🙂
If you’re on a low carb diet then this recipe will be a little bit of a game changer for you. It’s so, so yummy. You really could use it as a sandwich spread, cheese substitute, or just lick it off of a spoon. 
My man is on a gluten and dairy free diet right now, and I made him this GF BBQ pizza and used the hummus dollops as a sort of cheese sub. He gives it a thumbs up! I made 2 batches of this stuff since last Saturday and there is not even a smackerel left. We’re loving it!
Low Carb Hummus Pin & Printable Recipe
- ½ cup water
- ½ cup olive oil and/or grapeseed oil
- ½ cup raw almonds
- ¼ cup lemon juice
- 3 tbsp. nutritional yeast
- 1 clove garlic or more to taste
- 2 tsp. bragg liquid aminos or soy sauce
- ¼ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. coriander
- ¼ tsp. paprika
- 1 Tbsp tahini (optional- I didn't use this)
- Toss all ingredients into a high power blender, like a Blendtec, nutribullet, or a food processor. Blend for 2-3 minutes till smooth.
- Enjoy with veggies or low-carb pita/lavash chips. Best served chilled.
- Store in fridge in airtight container.
Nutrition Info: The entire 2 cup recipe (minus the tahini) contains 143 fats, 30 grams of protein, and about 12 net carbs from the almonds.
This recipe was inspired by a sauce with a naughty name by theFauxMartha. Many thanks to her for the inspiration, and to Kim for sharing her take on this super amazing low carb hummus with all of us! Send her some fan mail in the comments!
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Well, thanks for posting this for me! I don’t think I’ll win the Nobel Prize…but it is an honor just being nominated.
Fot THM. would this be an S?
Yes. 🙂 Definitely!
If this is as good as you say it is, I will think I have died and gone to heaven.
I seriously LOVE traditional hummus and used to make it on a fairly regular basis.
Have not had hummus in 2 years and am giving this one a try asap. Which translates into, right now.
Can’t wait to hear your thoughts on it, Cindy! 🙂
She can’t talk right now, she’s licking the blades of the blender.
I just made this… are you sure about the 1/2 cup water and 1/2 cup oil. It turned out really runny in my food processor
I’m sure! Maybe my Blendtec makes a difference, but it turned out very whippy and thick for me. Try whipping it for longer? And chilling it will make it firm up.
Any reason I couldn’t sub almond flour for the almonds? My blender isn’t the greatest so I thought that would be easier on the poor old thing!
I’m SURE you could, but I don’t know how the measurement would convert…maybe start with 1/4 cup of flour?
I love the almond idea, Gwen! Your pictures are gorgeous. I’ll be sharing this one for sure!
Thanks, Briana! 🙂 You can thank Kim A. for the recipe.
This looks so good. I am definitely trying it this summer! I love hummus. And Kim really IS a genius!
She IS, isn’t she!?!! 🙂
Gwen!
Just want to thank you for all the yummy recipies and awesome information that you share.
You are a Gem,
Teri : )
Thanks so much, Teri! <3
I make regular hummus all the time as the family loves it. But this almond hummus sounds really interesting! Do I need to soak the almonds and remove skins first (like how almond cheese is made) or can I just drop’em in as they are, raw with skins intact?
You definitely *can* soak them overnight…it makes a smoother product. But you don’t need to take the skins off…you won’t even notice them all ground up with the spices.
This is soooo GREAT! Thank you for this recipe. Now I just have to control myself that I don’t eat the whole thing at one sitting! I shared it on my FaceBook farm page.
What could I sub for the nutritional yeast?
Thanks (:
You can leave it out. It adds a richer flavor, but there’s not a sub that I know of for it.
This recipe sounds amazing and I am going to try it. Curious to know what is the blender in the photo? Looks interesting.
It’s a Blendtec Blender! My favorite!
Omg!! So delicious! I couldn’t find the nutritional yeast or tahini but this was so good. Great low carb snack option!!!
Could you use almond meal or flour?
sure!
Hi Kim,
I just made the hummus! My husband and I are on a low carb diet and always want to snack on stuff. This hummus is the answer to our snacking! Best thing! Thank you for sharing!
Warm regards,
Amira
I think I love you…… been doing low carb for 3 weeks and one of the things I missed was hummus , I used to make my own about twice a month but had to give it up for a better way of eating. Funny I didn’t miss the chip nearly as much as the hummus as I usually used veggies anyways. I am making this week. Thank thank thank……….
How much would you eat for a meal? Its really high fat 🙂
Thank you so much for this recipe! I recently found out that I am allergic to sesame seeds, and I love hummus/thaini! This almond hummus is a delicious alternative!!
*high five* 🙂 SO glad this is meeting a need!
I agree with April H. This was way too runny and no amount of whipping or chilling fixed it. I had to triple the amount of almonds just to make it edible.
I wonder what the difference is? It works for some but not for others. I guess just add almonds “to desired texture”. 🙂
This is seriously sooo good. And addicting. I don’t even like regular hummus because of the texture, so the extra firmness from the almonds was just what I needed. I’m hoping they don’t eat it all at dip day at work so I can take it home! Love it with baked lime salted lc tortilla wedges.
PS – used a ninja blender and probably could have left out the water, or halved both the water and oil. I just added more almonds until I achieved the right consistency.
HI, I have a Ninja blender and mine came out very runny. I had to add almost another whole cup of almonds to get a paste consistency. Any thoughts? Thank you for posting the recipe and I enjoyed reading the blog page about it.
I think heat makes it runny. It thickens up nicely after chilling.
this recipe saved my life!!! im on keto so i cant eat jack but when i found this i was like oh my god i need this in my life. THANK YOU THANK YOU THANK YOU!!! i didnt have nutritional yeast so i subbed it with vegemite (+ tahini) which ended up giving it a bit of a darker hue but still OH MY GOD it was DELICIOUS. the almonds give it a bit of that oomph that makes it better than normal hummus! god bless your soul for sharing this omg and whoever came up withthis is a genius
Omg. I just tried this. Thank you so much!!! Absolutely perfect!@! ( i added the tahini). Thank you thank you!!! Perfect xx