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.
3. Enjoy!
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.
Looking for more almond pulp recipes? Try Almond Pulp Brownies, Almond Pulp Crackers, or Almond Pulp Cookie Dough for more ideas.
Almond Pulp Hummus
Equipment
Ingredients
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon ground cumin
- 2 cloves garlic , minced
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- 1 scant cup wet almond pulp (leftover from making 1 batch of almond milk)
- ¼ cup water
Instructions
- 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.
Video
Notes
Nutrition
If you try this Almond Pulp Hummus recipe, please leave a comment and star rating below letting me know how you like it.
Ha! This is a great idea! I always wonder what to do with the leftover pulp and end up dehydrating it, but this is much easier. Will try.
Yes you can dry (dehydrator) and use as almond flour. Longer and more tedious.
Woah! I was shocked after testing this recipe! It’s so delicious I almost like it more than hummus made with chickpeas!!! I’m so happy that now every week that I make fresh almond milk I’ll have fresh hummus as well! Thank you for such an awesome recipe
Hey Megan! I have tried many of your recipes and have loved them all!! Thank you for all the great recipes and posts!I am about to make this recipe now and was looking at the nutritional info. I know you aren’t big on tracking calories and such, and while I don’t track calories, I do track macros. When figuring the calories based on the macros, I can’t get them to add up. Are the calories and macros correct or am I not figuring correctly? Thanks in advance!
Brilliant! Looking forward to trying this. Thanks for another fabulous recipe.
Just made this and I am so pleasantly surprised! I hate wasting and so far, this is the best use for almond pulp I can think of. Thanks for an amazing recipe:)
Wow great taste to eat this recipe Actually really love it to eat
This recipe sounds wonderful!!.
Do you think it would work with coconut pump after making coconut milk?
No, only because there’s not nearly as much pulp leftover from making coconut milk in my experience. You’d have to save several batches worth, and then you’d probably have a coconut flavor to your hummus.
Do you realize that you have made almond pate and not hummus. Hummus is the Hebrew word for chickpea, so hummus sans hummus is just not hummus.
I make almond milk all the time and always feel so badly about throwing away the pulp. I made this today (with a few modifications just because I didn’t have all the ingredients), and it is fantastic. I will definitely be whipping this up with most of my almond milk batches. 🙂 Thank you again Megan for such wonderful recipes!
For anyone wondering, apple cider vinegar works if you don’t have lemon or lime juice, and I didn’t have tahini so I blended in some greens (swiss chard) and added some extra olive oil.
This is the perfect snack during the middle of the day with some veggies!
This recipe is amazing! The hummus was incredibly tasty and I definitely couldn’t tell the difference between this hummus and a conventional hummus made from chickpeas (if anything this one was even better!) But even more amazing was the texture and consistency. The hummus was perfectly light and fluffy. Most of the hummus I have had has been on the thicker side, and I preferred the airiness of this hummus a lot more. I tried the hummus both straight out of the blender and after refrigeration and it was great both times. Also, I used almond pulp from almond milk I had made with vanilla extract added and it didn’t make the hummus taste weird at all. Overall, great recipe. Thank you, Megan!
I made this using 3/4 cashew 1/4 almond pulp (I didn’t have enough cashews or almonds to make nut milk from one so I combined) and it is so delicious!! This is such a brilliant recipe. Easy way to not waste the leftover pulp. My husband and 1.5 year old approve, too!
I thought this was better than the real thing! So delicious!
Super stuff ! I tried the Almond Milk last evening and made the almond pulp hummus. The taste turned out similar to a regular chickpea hummus. Thanks once again for giving us a way that minimizes waste 🙂
Hi! This looks amazing, I can’t wait to try it out! When I make almond milk, I try to find ways to use the pulp so it doesn’t go to waste, but there is only so much almond pulp cacao date balls I can eat (it’s my go to recipe when I need to make something from the almond pulp!) I was just wondering, what is the measurement per serving? I like to try and keep track of my macros!
Thanks!
THANK YOU THANK YOU!!!! I just made this (added kalamatas and cayenne) and am BEYOND excited. It tastes so great. I cant eat legumes as I get awful joint pain (even if pre soaked or sprouted.)
Each week, I make 2 batches of homemade blanched almond milk. Yes, I peel my almonds. Lol. I will start making this every week and put the pulp to good use. I’m so grateful you posted this.
Much easier to make than I anticipated. Delicious!
Almond hummus looks great!Will make tomorrow!
This was incredibly tasty, easy to make and the perfect way to not waste the nutritious almond pulp from making almond milk! Thank you for this great recipe – so ingenious 🙂
Delicious! I was so pleasantly surprised! Thank you again for another great idea😊
I was pleasantly surprised at how delicious this turned out. I added a little more water, as I like it very moist. Delicious, and even better the next day. We ate it with rice crackers. I’m so excited to not waste the almond pulp from making milk!
I’m so glad you enjoyed it! Thanks for the feedback. 🙂
Just as the almond milk, this hummus is amazingly good. The recipe is spot on.
My only problem was too much hummus.
So I made it into vegan tuna salad. Best vegan tuna salad yet!
Made this recipe with sunflower seed pulp, and confirm it’s delicious, also a cheaper alternative (comes to about 14p per batch of milk/leftover pulp for me).
I love the recepi! My hummus taste amazing
I have made this twice now and it is absolutely delicious! I actually prefer this over chick pea hummus. I will be using my leftover almond pulp for this going forward. Thank you for this recipe!
Fantastic way to use what would too often go in the compost bin. Made many times. Lately has been bitter. Looked up the possible causes: quality of tahini (taste before using) and/or olive oil too emulsified (add gradually as you would for mayo) and/or older garlic can become bitter (use fresher cloves). I’ve also found that it sometimes does not have enough umami for my taste and adding a tablespoon of white miso (omit salt in main recipe and correct taste at end) makes a smoother more rounded taste experience.
This sounds delicious, but I don’t make almond milk. I do bake with almond flour and am wondering how to start with almond flour to get this wet paste to make the hummus/pate. I have no idea where to start. Any suggestions?
This is so delicious, and a great incentive to eat more fresh veggies dipped in this creamy, healthy dip. I have never made almond milk, so I don’t have leftover pulp. I just soak a cup of almonds in hot water for about an hour, then throw them in the blender and add the rest of the ingredients. So easy. Thanks for sharing.
I am on the WFPB diet , and it actively discourages Oul. Is there anything that could replace the oil?
The oil helps with texture here, but maybe you could try blending in some zucchini instead? I use that as an oil-replacement in dressings sometimes with good results.
Hi Megan,
Thank you for the almond pulp hummus recipe! It is delicious. You list the nutritional information (Thanks for that as well!) I don’t see how many servings/what a serving size is. Is the info listed for the whole recipe?
Thanks again,
Absolutely delicious!! I added hempseeds & nutrional yeast.👍🏽💯
I’m so glad you enjoyed it!
Hello. Recipe looks great! Question, is the cumin a mandatory ingredient? Is there any substitution for that. I’m not a huge fan of cumin unless I’m eating Mexican food.
You can’t really taste the cumin b/c of the strong lemon & tahini flavors. You could add less of it, but I don’t recommend omitting it altogether. It is needed to round out the flavor profile.
Great idea for using the pulp!
It turned out better than expected! Thank you!
I usually make energy balls with the almond pulp plus dates and cocoa powder, so nice to have a Creative alternative to use the pulp. Have you tried mixing part chickpeas and part almonds?
This is absolutely delicious. I made it as-is, except for omitting the garlic, because I can’t eat it. It is wonderful! Thanks for sharing this recipe.
This is excellent! I used walnut pulp not almond pulp and it was great! Hubby devoured the hummus as he does not like to eat chick peas. I will be making this often. Thank You for coming up with this recipe.
This was so easy and tasted just like hummus! If you are doing paleo and can’t have berms this is perfect! Thank you thank you!!
Do you think the sunflower butter would work in place of tahini 🤔?
Love your recipes 🥰
Absolutely fabulous and such a great way to use that pulp!
Lovely recipe.Thanks.I added a little extra water to help my blender and make it extra creamy. I left half plain and added beetroot to the other half.
This hummus is amazing. This is my favorite recipe on detoxiniata so far.
Delicious!! Finally a way to use almond milk pulp immediately! This is such a great way to benefit from every last bit of those pricey little almonds! Made almond milk… found your hummus recipe and launched right into making some tahini because I was so intrigued and inspired by your recipe. Thanks for posting!
Love this recipe! I add a little more EVOO & salt, plus a little Tabasco sauce. Finally, I pulse in some sun-dried tomatoes. Everyone seems to love it!
EXCELLENT! I just started making my own almond milk and hate to see food go to waste. I tried making crackers from a recipe i found but it just wasn’t going well. This, this though is amazing! Tastes just like hummus. You’d never know it was almonds! This is for sure going to be a staple lunch now! Thank you for sharing!