8/28

Date and Almond Hummus

Appetizers, Dips + Spreads, Food, Healthy, Small Bites, Sweet, Weekday Approved
By Emma Chapman

Today I’m sharing with you all one of my favorite snacks for satisfying my sweet tooth even on days when I’m looking to avoid refined or added sugars. Not only does this make a great little afternoon snack, I also sometimes like to enjoy this for breakfast when I’m not in the mood for something savory but still want to pack in some plant-based protein. It also includes one of my current favorite ingredients—I’ll show you!

If any of you tried the cookie dough hummus from this post, you’ll find that this is pretty similar with just a few little tweaks. And that favorite ingredient I was talking about? It’s pure date syrup from Date Lady. It’s made from 100% organic dates but it’s a thick and decadent syrup, so it incorporates into recipes really easily. Plus, it’s made in my hometown. Small world, right? This brand makes a number of really cool products that can be found online or in many national health food stores or the health section of chain grocery stores. Some of you might remember that this is a key ingredient in one of my favorite homemade coffee creamers.

Date and Almond Hummus

1 can (15 oz.) chickpeas
2 tablespoons almond flour
2 tablespoons date syrup
1 tablespoon tahini
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup grape seed oil

After draining the chickpeas from the can juices (which you can reserve to make lots of stuff like this vegan mayo I tried and loved), I usually remove the little skins around each chickpea whenever I make hummus. This is not necessary, but it does ensure that your hummus will be smoother and creamier, so I think it’s worth the effort. Just put on your favorite podcast and spend a few extra minutes if you have them. But again, it’s not 100% necessary, so it’s up to you and how much time you have to work with. 🙂

In a food processor or blender combine the chickpeas, almond flour, date syrup, tahini, cinnamon, and salt. Pulse to combine. Then, with the processor running, drizzle in the oil in a slow steady stream. If your processor does not allow for this, you can simply add the oil in 3-4 batches, processing well in between. The end hummus should be creamy and spreadable, like natural peanut butter (but not quite as oily). If it seems too thick, add another tablespoon of oil or water and process until smooth.

I like to add this on top of toast or brown rice cakes with fresh fruit and a little drizzle of date syrup or honey. You could also add a few seeds or topped nuts to this if you want to make it even more substantial for a quick breakfast or lunch situation. Whatever you don’t eat right away simply store in the refrigerator in an airtight container for at least a week (it may last longer too, but generally that’s how long it lasts at my house).

Note: You can use different oils here depending on what you have or prefer. I normally use olive oil in hummus recipes, but since this one leans more sweet (as opposed to savory), I like grape seed oil as it doesn’t really have much flavor, allowing the natural sweetness from the date syrup to shine through.

Enjoy! xo. Emma

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Date and Almond Hummus

Ingredients

  • 1 can 15 oz. chickpeas
  • 2 tablespoons almond flour
  • 2 tablespoons date syrup
  • 1 tablespoon tahini
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup grape seed oil

Instructions

  1. After draining the chickpeas from the can juices (which you can reserve to make lots of stuff like this vegan mayo I tried and loved), I usually remove the little skins around each chickpea whenever I make hummus. This is not necessary, but it does ensure that your hummus will be smoother and creamier, so I think it’s worth the effort. Just put on your favorite podcast and spend a few extra minutes if you have them. But again, it’s not 100% necessary, so it’s up to you and how much time you have to work with.
  2. In a food processor or blender combine the chickpeas, almond flour, date syrup, tahini, cinnamon, and salt. Pulse to combine. Then, with the processor running, drizzle in the oil in a slow steady stream. If your processor does not allow for this, you can simply add the oil in 3-4 batches, processing well in between. The end hummus should be creamy and spreadable, like natural peanut butter (but not quite as oily). If it seems too thick, add another tablespoon of oil or water and process until smooth.

Recipe Notes

You can use different oils here depending on what you have or prefer. I normally use olive oil in hummus recipes, but since this one leans more sweet (as opposed to savory), I like grape seed oil as it doesn’t really have much flavor, allowing the natural sweetness from the date syrup to shine through.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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