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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.
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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.
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.
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,
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.
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.
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?
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.
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!
I love the recepi! My hummus taste amazing
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).
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!
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. 🙂