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Chick Pea & Almond Hummus

A delicious variation on the traditional dish. I used home-made almond paste, but I suspect pre-soaking the almonds would give an even creamier result.
Prep Time5 mins
Total Time5 mins
Course: Appetiser/Dip
Author: Amanda McInerney of Lambs Ears and Honey


  • 150 gms cooked chick peas
  • 1/4 cup almond paste
  • 2 Tbsp olive oil
  • Juice of 1-2 lemons to taste
  • 1 Tbsp tahini
  • 2-3 Tbsp cold water depending upon consistency required
  • 1/2 tsp sea salt
  • 1/2 tsp cumin


  • Process all ingredients together until smooth and creamy.
  • Add more water if a thinner consistency is preferred.
  • Drizzle with more olive oil and sprinkle with cumin to serve.