NUT/SEED/DRIED FRUIT | Gluten-free, Dairy-free, Soy-free, Egg-free, Sugar-freeThis 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.
1scant cupwet almond pulp(leftover from making 1 batch of almond milk; see below)
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.