Brown’s Hummus With Almond Butter: A Nutty Twist on a Classic

Hummus has always been a staple in my kitchen, a blank canvas for culinary creativity. I remember one particularly sweltering summer afternoon, completely out of tahini and facing a group of hungry friends. A quick scan of my pantry revealed a jar of creamy almond butter, and a lightbulb went off. The resulting hummus was an instant hit – the subtly sweet almond butter lending a unique depth of flavor that surprised and delighted everyone. From that day on, almond butter hummus became a beloved alternative, proving that sometimes, necessity truly is the mother of invention.

Recipe Overview

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Servings: 8
• Yield: About 3 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1 (540 ml) can chickpeas, drained, with juice reserved
• 6 garlic cloves
• ½ cup almond butter
• 6 tablespoons lemon juice
• 1 teaspoon cumin

Equipment Needed

• Food processor

Instructions

1. Combine all ingredients—the drained chickpeas (reserving the juice!), garlic cloves, almond butter, lemon juice, and cumin—in the food processor.
2. Process until smooth, adding 2 tablespoons of the reserved chickpea juice to start.
3. Continue processing, adding more chickpea juice as needed, one tablespoon at a time, until you reach your desired consistency. Some prefer a thicker hummus, while others like it smoother and creamier. Don’t be afraid to experiment!
4. Serve immediately or chill for later.

Expert Tips & Tricks

• Garlic Intensity: If you prefer a milder garlic flavor, roast the garlic cloves before adding them to the food processor. Roasting mellows out the sharp bite of raw garlic. Simply wrap the cloves in foil with a drizzle of olive oil and bake at 400°F (200°C) for about 20-25 minutes, or until softened.
• Almond Butter Consistency: The type of almond butter you use can affect the final texture of the hummus. Creamy almond butter will result in a smoother hummus, while chunky almond butter will add a bit of texture. If your almond butter is very thick, you may need to add a little extra chickpea juice or lemon juice to achieve the desired consistency.
• Spice it Up: For a spicier hummus, add a pinch of cayenne pepper or a dash of hot sauce to the food processor along with the other ingredients.
• Fresh Herbs: Stir in some finely chopped fresh parsley or cilantro after processing for a burst of freshness.
• Make Ahead: This hummus can be made ahead of time and stored in the refrigerator for up to 5 days. The flavors will actually meld together and intensify over time.

Serving & Storage Suggestions

This almond butter hummus is incredibly versatile and can be served in a variety of ways.

• Classic Dip: Serve it as a dip with pita bread, celery sticks, carrot sticks, cucumber slices, or tortilla chips.
• Spread: Use it as a spread on sandwiches, wraps, or bagels. It pairs especially well with falafel, grilled vegetables, or roasted chicken.
• Salad Dressing: Thin out the hummus with a little extra lemon juice and olive oil to create a creamy and flavorful salad dressing.
• Mezze Platter: Include it as part of a larger mezze platter with other Middle Eastern favorites such as olives, feta cheese, baba ghanoush, and stuffed grape leaves.

To store, place the hummus in an airtight container and refrigerate for up to 5 days. You can also freeze it for longer storage, but the texture may change slightly upon thawing. Let it thaw in the refrigerator overnight and stir well before serving. If it seems a bit dry after thawing, add a tablespoon or two of water or olive oil to restore its creaminess.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	188 kcal	–
Calories from Fat	89 kcal	–
Total Fat	9.9 g	15%
Saturated Fat	0.8 g	3%
Cholesterol	0 mg	0%
Sodium	239.5 mg	9%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	4.8 g	19%
Sugars	1 g	–
Protein	7 g	–

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Tahini Variation: If you don’t have almond butter or want to stick with a more traditional flavor, you can substitute it with tahini. Use the same amount (1/2 cup) of tahini in place of the almond butter.
• Other Nut Butters: Experiment with other nut butters such as cashew butter or sunflower seed butter for a different flavor profile.
• Add-Ins: Get creative with add-ins such as roasted red peppers, sun-dried tomatoes, olives, or spinach. Simply add them to the food processor along with the other ingredients.
• Spice Level: Adjust the amount of cumin or add other spices such as smoked paprika, coriander, or chili powder to customize the flavor to your liking.
• Lemon Zest: Add the zest of one lemon along with the juice for a brighter, more citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned chickpeas with salt added?
A: Yes, but rinse them thoroughly to remove excess sodium before using. You may also want to reduce or eliminate any added salt in the recipe.

Q: My hummus is too thick. What should I do?
A: Add more of the reserved chickpea juice, a tablespoon at a time, until you reach your desired consistency. You can also use water, lemon juice, or olive oil.

Q: Can I freeze this hummus?
A: Yes, hummus freezes well. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and stir well before serving.

Q: My food processor is small. Can I make this in batches?
A: Absolutely. Process the ingredients in smaller batches and then combine them in a bowl.

Q: Can I use dried chickpeas instead of canned?
A: Yes, but you will need to soak and cook them first. Soak 1 cup of dried chickpeas overnight, then drain and cook them in water until tender, about 1-1.5 hours. You will need about 3 cups of cooked chickpeas for this recipe.

Final Thoughts

This almond butter hummus is more than just a recipe; it’s an invitation to experiment and discover new flavor combinations. It’s a testament to the fact that even classic dishes can be reinvented with a simple twist. I encourage you to try this recipe and make it your own. Don’t be afraid to adjust the ingredients and experiment with different flavors until you find the perfect balance. Serve it at your next gathering, bring it to a potluck, or simply enjoy it as a healthy and delicious snack. And most importantly, share your creations and feedback – I’d love to hear what you think! Perhaps pair it with some homemade falafel for a truly satisfying meal. Happy hummus-making!