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!
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) like classic Mediterranean hummus does, it is completely bean-free. That makes this a great dip solution for anyone who is avoiding legumes.
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.
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.
Benefits of Almonds
Almonds are low in carbohydrates and high in protein, healthy fats, iron, and vitamin E. They're also a good source of calcium and magnesium. See my complete guide on Almonds Benefits for Vegans for nutrition facts, health benefits and the many ways to incorporate almonds into your recipes!
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 Flour Crackers
- Raw veggies
- Roasted veggies
- Falafel
- Pita bread, naan or socca
- Grain bowls
- Salads
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.
I cannot wait for you to give this easy almond pulp hummus a try!
@eatingbyelaine Almond pulp hummus 🥰 #almondpulp #hummusrecipe #hummuslover #hummustok #almondrecipe ♬ original sound - eatingbyelaine
Easy Almond Pulp Hummus
- Total Time: 5 minutes
- Yield: 10 1x
- Diet: Vegan
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!
Ingredients
- 1 cup almond pulp (leftover from making two batches of homemade almond milk)*
- ½ cup runny tahini
- ¼ cup extra virgin olive oil
- ½ cup filtered water
- 1 lemon, zested and juiced
- 1 large garlic clove**
- ¾ teaspoon fine salt
Garnish ideas:
- freshly cracked pepper, flaky sea salt, drizzle of extra virgin olive oil, chives, parsley
Instructions
- 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.
- 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.
- Prep Time: 5
- Category: appetizer, snack
- Method: food processor
- Cuisine: American
Keywords: almond pulp hummus
Recipe adapted from The Detoxinista.
Jen says
Effortless to make and so much fun! The flavor is so mild that you could take it in any direction you want! I doubled the garlic and added some smoked paprika...the possibilities are endless.
Elaine Gordon says
Thank you so much, Jen! Oh, love your idea of adding smoked paprika - that is always such a fun spice. I agree this is a very flexible recipe. You could also try adding roasted garlic! https://www.eatingbyelaine.com/how-to-roast-garlic/
Surin says
Made this today, came out delicious. I did add some smoked paprika. Thank you for the recipe!
Elaine Gordon says
Thank you so much, Surin! I'm so happy to hear you enjoyed this one! Best, Elaine
pamela says
I didn't add the lemon juice because I was using a runny lemon tahini and the finish product was more runny than traditional hummus and/or the picture shown in the recipe. It was so runny I added 15 ounces of chickpeas and another 15 ounces of great northern beans to try to cream it up a bit and that worked but diluted the spices. UGH.
I usually rely on the comments section to help me correct any errors but there is only one review and no comment. I hope to check back for more comments but until then do you have any suggestions on what I might be doing wrong or what I might do to correct it? Thank you.
Elaine Gordon says
I'm so sorry to hear this, Pamela! I've made this recipe many times and never had that issue... I'm wondering if the almond pulp you used was dry or still had a lot of moisture in it? I'm also wondering if you incorporated the oils in the tahini well. Both of those factors can definitely impact the texture. Given you added those other ingredients I would double the other flavor enhancers like the salt and garlic. This will help avoid wasting what you have already. This video I made shows exactly how to make it and shows how the almond pulp should look (very dry): https://www.instagram.com/p/Ccu-AT6LbQC/ - I hope that helps. Please let me know either way! Best, Elaine
Yolanda says
This is great! Just made it. I garnished with olive oil and paprika. The Texture was light creamy and smooth. Thank you for sharing this delightful dip.
Elaine Gordon says
Yum! Sounds delicious! And yay for no food waste! Thank you so much, Yolanda! If you have time to give it a five star review that would be super helpful for my business. Thank you so much! Best, Elaine