If you’ve ever made homemade almond milk, but aren’t quite sure what to do with the pulp, this recipe is for you. This easy hummus is made without beans, and is properly combined for better digestion.
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It comes from my first cookbook, Everyday Detox, and tastes remarkably like the “real thing.” I love making it in my blender, immediately after making a batch of homemade almond milk, so I only have to clean my blender once after making both recipes.
How to Make Almond Pulp
To make almond pulp, you first need to make a batch of homemade almond milk. The ratio I use is 4 cups water to 1 cup of almonds, but you can use less water for a creamier milk, if you like.
Once you’ve strained the milk through a nut milk bag, what you have leftover is the almond pulp. To make this hummus, you simply add the wet almond pulp back to the blender, add in the rest of the hummus ingredients, and blend again!
It really couldn’t be easier. Serve this hummus with sliced veggies and enjoy it as a healthy snack all week long.
Almond Pulp Hummus
- Combine the tahini, lemon juice, cumin, garlic, salt, and olive oil in a high speed blender and blend until smooth.
- Add the almond pulp and water, then blend again until very smooth. For best flavor, place the hummus in the refrigerator for 2 hours before serving.
- Store in a sealed container in the fridge for up to 1 week.
Calories: 193, Fat: 18g, Carbohydrates: 5g, Fiber: 1g, Protein: 4g
- If you don’t have almond pulp, try this Zucchini Hummus recipe instead, for another bean-free option.
- I prefer the mild flavor of raw tahini, but any tahini should work for this recipe. As always, adjust the flavoring to your taste!
More Almond Pulp Recipes:
Reader Feedback: Do you use your leftover almond pulp for anything else? Please share in the comments below!