Almond Pulp Hummus

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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.

Almond pulp hummus recipe

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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.

how to make almond pulp

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!

almond pulp hummus in blender

It really couldn’t be easier. Serve this hummus with sliced veggies and enjoy it as a healthy snack all week long.

hummus and veggies on marble

Almond pulp hummus recipe
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4.85 from 20 votes

Almond Pulp Hummus

NUT/SEED/DRIED FRUIT  |  Gluten-free, Dairy-free, Soy-free, Egg-free, Sugar-free
This healthy hummus is made from almond pulp, leftover from making almond milk. It's made with no beans, for a dip that's easier to digest.
Course Side Dish
Cuisine Mediterranean
Keyword almond pulp, dip, hummus, tahini
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 193kcal


  • 1/2 cup raw tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon ground cumin
  • 2 cloves garlic , minced
  • 1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1 scant cup wet almond pulp (leftover from making 1 batch of almond milk; see below)
  • 1/4 cup water


  • 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.



Note: A high speed blender is best for breaking down the gritty texture of the almond pulp, but a food processor can also be used to prepare this hummus.
Almond Milk Recipe: For the recipe I use, click here.


Calories: 193kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 90mg | Fiber: 1g | Vitamin A: 20IU | Vitamin C: 3.8mg | Calcium: 44mg | Iron: 1.5mg
Calories: 193, Fat: 18g, Carbohydrates: 5g, Fiber: 1g, Protein: 4g

Recipe Notes:

  • 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!

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Modern Gentlewoman

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

Anastacia Shaw

This recipe sounds wonderful!!.
Do you think it would work with coconut pump after making coconut milk?

    Megan Gilmore

    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.

Hummus lover

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!


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 🙂

Janet McMullin

Delicious! I was so pleasantly surprised! Thank you again for another great idea😊

Jill Hook

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!

Curtis D Gomez

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.

Bonnie jean

I am on the WFPB diet , and it actively discourages Oul. Is there anything that could replace the oil?

    Megan Gilmore

    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.

kim harenberg

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,

Maria Johnson

Absolutely delicious!! I added hempseeds & nutrional yeast.👍🏽💯


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.


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.

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