Saturday, April 19, 2008

Almond Hummus

The Well-Seasoned Cook Susan is our host of this edition of Weekend Herb Blogging and I seem to be continuing my journey with pulses and this time it's with Chickpeas (or Garbanzo beans)

dried chickpeas© by Haalo

These are dried chickpeas of the Kabuli variety. As with most pulses before they can be used they first need to be soaked overnight, uncovered, in a large quantity of cold water. The next day the water is discarded and the chickpeas boiled until tender - the length of time needed does depend on the age of the bean.

When it came to thinking of a dish to make with these chickpeas I really couldn't go past Hummus. The recipe is based on one by George Calombaris from his book The Press Club - the major change from the original is that I've replaced pinenuts for almonds.

I'm well aware that nuts of any type aren't in "traditional hummus" but I do think it's good to try something different - you never know you might just like it!

almond hummus© by Haalo

Almond Hummus

40 grams blanched almonds, roughly chopped
¼ cup olive oil
1 garlic clove, sliced finely
250 grams cooked chickpeas
1 cup water (you can use chicken stock)
Tahini, to taste
Lemon juice, to taste
salt, to taste

Over a low heat, pour the olive oil into a saucepan and add the almonds. Cook slowly until golden.

Add the sliced garlic, stir well and cook until the garlic has softened but not coloured.

Add the chickpeas, stir them through and then pour in the water. Increase the heat and allow the mixture to simmer until the liquid has reduced by half.

Drain, reserving the liquid and place the chickpea mixture into a food processor. Process, adding enough of the reserved liquid to create a smooth paste.

Using the pulse button, add the tahini, lemon juice and salt to taste.

Spoon out the hummus into a serving bowl and if you are not serving it straight away, make sure you cover the dish with plastic wrap to help prevent oxidation.

almond hummus© by Haalo

I've eaten the pinenut hummus at the restaurant so I know it is delicious and this almond version works just as well - it lifts the flavour and gives you another element to enjoy.


  1. Great shot of the garbanzo beans. I think that has to be my favorite type of dried bean (although black beans are pretty high on the list too.) Hummus is something I almost always have in my fridge. I absolutely love the sound of hummus with almonds, great idea!

  2. Chickpeas are king in my household. Love the creative use of nuts. Haalo, if your macro shots get any closer, they will be in my mouth.
    : ) Gorgeous and delicious.

    Thanks for sharing with WHB!

  3. Looks good! Have you cooked anything else from the book? What do you think of it?

  4. what an interesting twist on my favorite vehicle for chickpea consumption. i'll have to give it a try soon! :)

  5. Thanks Kalyn - i must say the aromas wafting through the air as you brown the almonds is utterly delightful, it's hard not to just eat the almonds!

    Thanks Susan - I'm waiting for 3d macros!

    Thanks Tim - if you've eaten at the restaurant and enjoyed the food then you'll enjoy the book; if you have no idea who George is, you'll still enjoy the book. You can find other recipes I've made from the book here.

    Thanks Grace - hope you enjoy it!

  6. What an interesting recipe. I think it is good to try new things and this sounds like an excellent variation on the theme of hummus.

  7. This sounds so good. I'm a big fan of hummus and almonds. score!


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