Almond Pulp Hummus

This almond pulp hummus is the real deal! Tastes just like hummus, looks just like hummus… you’d think I used chickpeas, but I didn’t!

I used the leftover almond pulp from making homemade almond milk. It’s one of the easiest recipes you can make using almond pulp because you don’t have to dehydrate the pulp before hand. Can I get a woot woot?

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Ingredients:
1/2 cup tahini
1/3 cup olive oil
1 lemon, juiced
3 cloves of garlic
1 tsp sea salt
1/2 tsp paprika
1 tbsp cumin
1 cup of almond pulp
1/4- 1/3 cup water (you want enough to combine, but you don’t want watery hummus!)

Instructions:
1. Put the tahini, olive oil, lemon juice, garlic, and seasoning into a high powered blender and blend until thoroughly combined.
2. Add in the almond pulp and water to the blender. I would start with a 1/4 cup of water and only add more if you can’t get all of the ingredients to blend and incorporate.
3. Blend until all of the ingredients are well incorporated.

I recommend refrigerating for 2 hours to let the flavors fully develop before serving. If your like me and can’t wait, no problem! It still tastes great if you eat it immediately after blending.

Stores in the fridge for up to 1 week.