Almond-topped hummus with veggies [Recipe]


healthy snacks

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This creamy, delicious and nutritious hummus recipe developed by registered dietitian-nutritionist Frances Largeman-Roth for California Almonds is topped with healthy chopped almonds, making it the perfect pick me up when you need a healthy snack. Whip some up and enjoy between 3 and 4 p.m. when hunger strikes. Regulating your blood sugar has never tasted so good.


Serves 16 (2 tablespoon servings)



  • 1 19-ounce can chickpeas, drained
  • ½ cup plain Greek-style yogurt
  • 1/3 cup almond butter
  • 2 garlic cloves, peeled
  • ½ teaspoon sea salt
  • ¼ teaspoon cumin
  • 1 lemon, juiced
  • 1.5 cups chopped almonds, divided
  • 1 cup raw vegetables



  1. In the bowl of a food processor, combine the chickpeas, yogurt, almond butter, lemon juice, garlic, salt and cumin. Pulse until well blended and smooth, scraping down the side of the bowl as needed. Add a quarter cup chopped almonds and pulse until chunky.
  2. Place 2 tablespoons of hummus in a ramekin and top with 1 tablespoon of finely chopped almonds. Serve immediately with raw vegetables or cover and refrigerate for up to 3 days.


Don’t have time to make your own? Swap in store-bought hummus and top with chopped almonds.


Frances Largeman-Roth, RDN, is a New York Times bestselling author and nationally recognized health expert. She provides private nutrition counseling to clients through her HealthyHousecalls and is a frequent guest on the "Today Show," "Good Morning America," CNN, "The Rachael Ray Show" and others. Largeman-Roth has also lent her expertise as a judge for Food Network Challenge and The James Beard Awards. Her latest cookbook is Eating In Color: Delicious, Healthy Recipes for You and Your Family. She earned her undergraduate degree from Cornell University and completed her dietetic internship at Columbia University. Largeman-Roth lives in Brooklyn, N.Y., with her husband and three kids. To learn more, go to www.franceslargemanroth.com.