Almo Almond Hummus

Almo Crème lends a creamy, velvety texture to this age-old Middle Eastern classic. Expect an addictively nutty flavour with hints of fresh, tangy lemon and mellow garlic. 


Prep: 10 mins | Cook: 20 mins (optional) | Serves:

No mezze is complete without a bowl of hummus that’s begging to be scooped up and smoothed on a wedge of warm pita bread. There’s nothing more quintessentially Middle Eastern. 

Traditionally, hummus is made by blending chickpeas with tahini, garlic and citrus. We’ve swapped the tahini—a paste of ground sesame seeds that imparts a tangy flavour—with luxurious Almo Crème to create a purée that’s ever-so-slightly nutty with a comforting depth of flavour. 

There’s no need to soak the chickpeas overnight or remove the skins, so you can enjoy your hummus soonish, rather than tomorrow. Chickpeas are a rich source of plant-based protein, dietary fibre, resistant starch and polyunsaturated fats, making it a healthy everyday snack that keeps you feeling full between meals.

Tip: If you have an extra 20 minutes up your sleeve, cook the chickpeas in boiling water and baking soda before blending. The baking soda alkalizes the water and helps break down the chickpeas, making them swollen and perfectly tender for an ultra-smooth purée. Just be sure to give them a good rinse afterwards. 



  • 1 can chickpeas, drained
  • 1/4 cup Almo Crème
  • 5 tbsp hot water
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/2 tsp cumin seeds
  • 1/2 tsp nutritional yeast
  • 3 tbsp extra virgin olive oil


  1. In a blender, process garlic, lemon and salt until the garlic is finely chopped. Rest for 10 minutes so the flavours can mellow and mature. 
  2. Add in all remaining ingredients and blend for 2-3 minutes, or until the mixture is silky smooth. Taste and adjust seasoning to your liking. 
  3. Garnish with additional olive oil, cumin seeds and chopped parsley. Leftovers will keep nicely in the refrigerator for up to 1 week.