How To Make An Almond Hummus & Olive Tapenade Recipe

Love dipping into a snack of hummus and veg? Why not take it up a notch with this almond hummus recipe. It’s definitely a twist on the classic hummus since this one contains no chickpeas but we promise you’d hardly notice. With delicious flavours like cumin and za’atar, it’ll have a flavour that’s likely different from any other hummus you’ve ever had.

Plus, you’ll even find out how to make a tasty olive tapenade that goes with it so beautifully. This is definitely a snack that’s worth every minute of prep and cooking.

See also: 4 Quick & Easy Dip Recipes That Are Perfect For Snack Time

Here’s how to make this almond hummus recipe!

Ingredients:

• 335g peeled slivered almonds, soaked in water overnight  
• 1/2 block medium-firm tofu
• 120g garlic, roasted.
• 3/4 of a lemon, zested
• juice of half a lemon 
• 90ml almond milk  
• 3g cumin seeds
• 50g peeled sliced almonds  
• Kosher salt to taste 
• 1 piece of pita  
• 5g za’atar
• 10ml olive oil

Method:

1. Preheat the oven to 350 and toast sliced almonds until golden brown, set aside.
2. Soak almonds overnight in water, then drain and discard water. 
3. Toast cumin in a pan on the stove.
4. Blend together soaked slivered almonds, tofu, roasted garlic, lemon zest & juice, toasted cumin, almond milk and salt in the blender until smooth and spreadable
5. Toast pita for 5min at 350F, brush with olive oil and dust with za’atar and kosher salt

Olive tapenade:

• 50g shallots, chopped
• 50g garlic, chopped
• 200g mixed black & green olives, chopped
• 125ml red wine
• 10ml sherry vinegar
• half a bay leaf
• 3 sprigs fresh thyme
• 250ml olive oil

Method:

1. In a medium pan sauté minced shallots and garlic until golden brown. Add olives and briefly sauté until fragrant. 
2. Add red wine, sherry vinegar, bay leaf & thyme. Reduce until no more liquid left, paste-like consistency develops. 
3. Remove from heat. Finish with olive oil and allow flavours to infuse. Best to let it sit overnight. 

This can be made a day ahead and a jar of premade tapenade works well, too.

Assemby:

1. Using a large spoon make a quenelle shape with the almond hummus and place on plate. 
2. With a warm spoon dip in the middle of the hummus. Fill the indent with extra virgin olive oil
3. Garnish with pomegranate seeds and toasted almonds
4. Place pita on side, eat as is or with olive tapenade 

Recipe: Chef Keith Pears, Photo: Owais Rafique