Wondering what to do with the pulp leftover from making a batch of almond milk? Toss it into this easy hummus recipe, for a healthy snack in just minutes!
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.
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Notes
Nutrition information is for roughly 1/4 cup of hummus, assuming you get 2 cups total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee. Use this recipe for almond milk, for the most consistent results.