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


  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.