If you’ve ever made homemade almond milk, but aren’t quite sure what to do with the pulp, this easy hummus recipe is for you. It’s made using leftover almond milk pulp, and it takes just minutes to prepare for a healthy snack.
Why You’ll Love It
It’s easy to make. Other almond pulp recipes will sometimes require you to dry the almond pulp overnight, but this hummus recipe is made with the wet pulp– so you can make it immediately after making a batch of almond milk, without any extra steps.
It tastes amazing. If you love traditional hummus, you’ll love this version, too.
It’s easy to customize. If you want to add in roasted red peppers, or prefer less garlic, it’s easy to adjust this recipe to your liking. You can taste and make alterations as you go!
It’s properly combined. If food combining is important to you, this recipe falls into the nut/seed category for easier digestion. It will also help to reduce food waste!
It’s bean-free. If you have trouble digesting beans, this recipe is a delicious alternative without using chickpeas. It’s inspired by my famous Zucchini Hummus, which is also bean-free.
Ingredients You’ll Need
The base of this recipe is leftover almond pulp, so you’ll need to make a batch of homemade almond milk first. If you’d like to add in any flavors to your almond milk, such as chocolate or vanilla, be sure to add in the flavorings AFTER making the milk, so the pulp will have a neutral flavor.
When shopping for tahini, different brands will give have a different flavor, so you might need to taste test a few to see which you like best.
I recommend using Soom or Whole Foods 365 brand if you prefer a nutty flavor with a runny consistency. Or, Artisana brand has a thick consistency with a mild, neutral flavor.
How to Make Almond Pulp Hummus
1. Prepare the almond milk.
This recipe works best with relatively fresh almond pulp, so be sure to follow my recipe for making homemade almond pulp. After you’ve strained the pulp, you can use it for this recipe. (I like to make these recipes back-to-back, so I only have to clean my blender once.)
Note: Leftover almond pulp can be stored in an airtight container for up to 3 days, if you are not quite ready to make your hummus after making a batch of almond milk.
2. Blend the hummus.
In your blender, add the almond pulp, tahini, lemon juice, cumin, garlic, salt, olive oil, and 2 tablespoons of water. Secure the lid, and start blending. If the mixture isn’t blending smoothly, add another 2 tablespoons of water and blend again.
Stop and scrape down the sides of the blender, if needed, to help everything blend smoothly.
Serve the almond pulp hummus right away, with sliced veggies or crackers. You can top it with a drizzle of olive oil and a bit of fresh parsley, for garnish. Or, you can store it in the fridge
Leftover hummus can be stored in an airtight container in the fridge for up to 5 days.
Almond Pulp Hummus
- Combine the tahini, lemon juice, cumin, garlic, salt, and olive oil in a high speed blender, then secure the lid and blend until smooth.
- Add the almond pulp and water, then blend again until very smooth. For the best flavor, place the hummus in the refrigerator for 2 hours before serving. It will thicken slightly when chilled.
- Serve the hummus with sliced veggies and crackers. You can garnish with an extra drizzle of olive oil, and freshly chopped parsley on top. Leftover hummus can be stored in an airtight container in the fridge for up to 5 days.
If you try this Almond Pulp Hummus recipe, please leave a comment and star rating below letting me know how you like it.