Easy Almond Pulp Hummus

This easy almond pulp hummus is the perfect way to use up leftover almond pulp from making a batch of almond milk.  It has an amazing creamy texture and is full of flavor from tahini, extra virgin olive oil, fresh lemon juice, lemon zest and garlic.  This recipe is also legume-free which some diets avoid.  Best of all, it is so easy to make!  I put all the ingredients in the same blender I used to make the almond milk once it is empty.  One less dish to wash!

Almond Pulp Hummus

Easy Almond Pulp Hummus Recipe

I’m always looking for ways to use up the leftover almond pulp from making homemade almond milk.  This Easy Almond Pulp Hummus is so delicious and quick to make right after you finish making a batch.  It offers so much flavor and texture from the almond pulp and I promise it isn’t gritty or overly nutty or sweet.  It has the perfect balance of garlic, lemon and tahini that masks the almond pulp well.

Because this hummus dip doesn’t contain garbanzo beans (chickpeas) it is completely bean-free.  That makes this a great dip solution for anyone who is avoiding legumes.

Almond Pulp Hummus

What is Almond Pulp?

I know, kind of a funny phrase and doesn’t sound that appetizing.  But there are so many uses for almond pulp (including this Easy Almond Pulp Strawberry Smoothie) so it is worth saving and using to avoid food waste.

Almond Pulp

Simply put, almond pulp is the solid portion leftover after squeezing all the almond milk out of your nut milk bag.  It is somewhat wet but mostly gritty in texture.  Many people use it in baked goods or to make crackers.  Here, we pulverize it in the blender with lots of liquid and creamy ingredients so you almost don’t notice it.  It adds healthy fats, fiber and plant-based protein to the dip so it is a wonderful addition here.

How to Make and Store Almond Pulp Hummus

To make it, I don’t even rinse out the blender.  I just add the almond pulp back into the blender that I used to make the almond milk and then add in the water, tahini, olive oil, lemon juice and zest, garlic and salt.  I blend for about a minute and then serve.  It keeps well in the refrigerator for up to five days making it great for meal prep.

What should I serve Almond Pulp Hummus with?

You can serve it with anything you would serve regular hummus with.  It is very similar in texture and flavor.  Here are some recommendations:

Almond Pulp Hummus

Now, let’s make a batch of this Easy Almond Pulp Hummus!

This easy almond pulp hummus recipe will be an instant favorite dip to serve with raw veggies, crackers or pita bread.  It is naturally vegan, gluten-free, raw, grain-free, legume-free, peanut-free and refined sugar-free so it works well for all types of diets.

Almond Pulp Hummus

I cannot wait for you to give this easy almond pulp hummus a try!

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Almond Pulp Hummus

Easy Almond Pulp Hummus


  • Author: Elaine Gordon
  • Prep Time: 5
  • Total Time: 5
  • Yield: 10 1x

Description

This easy almond pulp hummus is the perfect way to use up leftover almond pulp from making a batch of almond milk.  It has an amazing creamy texture and is full of flavor from tahini, extra virgin olive oil, fresh lemon juice, lemon zest and garlic.  This recipe is also legume-free which some diets avoid.  Best of all, it is so easy to make!  I put all the ingredients in the same blender I used to make the almond milk once it is empty.  One less dish to wash!


Scale

Ingredients

  • 1 cup almond pulp (leftover from making one batch of homemade almond milk)*
  • 1/2 cup runny tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 cup filtered water
  • 1 lemon, zested and juiced
  • 1 large garlic clove**
  • 3/4 teaspoon fine salt

Garnish ideas:

  • freshly cracked pepper, flaky sea salt, drizzle of extra virgin olive oil, chives, parsley

Instructions

  1. Place all ingredients in a high speed blender and blend on low to medium speed for about one minute until smooth and creamy.  Add more water if needed or use your blender‘s tamper/plunger.  You can also stop and scrape down the sides with a mini spatula to ensure all the hummus gets fully blended.
  2. Enjoy immediately or store in an airtight container in your refrigerator for up to five days.

Notes

*Make sure you have squeezed the almond milk out of the nut milk bag very well so the almond pulp is mostly dry.  If you do not have almond pulp from homemade almond milk you can substitute store-bought almond meal.

** If you are a garlic lover you can use 2 garlic cloves here.

  • Category: appetizer, snack
  • Method: food processor
  • Cuisine: American

Keywords: almond pulp hummus

Recipe adapted from The Detoxinista.

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