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If you’ve ever made homemade almond milk, but aren’t quite sure what to do with the pulp, this easy hummus recipe is for you. It’s made using leftover almond milk pulp, and it takes just minutes to prepare for a healthy snack.
Why You’ll Love It
It’s easy to make. Other almond pulp recipes will sometimes require you to dry the almond pulp overnight, but this hummus recipe is made with the wet pulp– so you can make it immediately after making a batch of almond milk, without any extra steps.
It tastes amazing. If you love traditional hummus, you’ll love this version, too.
It’s easy to customize. If you want to add in roasted red peppers, or prefer less garlic, it’s easy to adjust this recipe to your liking. You can taste and make alterations as you go!
It’s properly combined. If food combining is important to you, this recipe falls into the nut/seed category for easier digestion. It will also help to reduce food waste!
It’s bean-free. If you have trouble digesting beans, this recipe is a delicious alternative without using chickpeas. It’s inspired by my famous Zucchini Hummus, which is also bean-free.
Ingredients You’ll Need
The base of this recipe is leftover almond pulp, so you’ll need to make a batch of homemade almond milk first. If you’d like to add in any flavors to your almond milk, such as chocolate or vanilla, be sure to add in the flavorings AFTER making the milk, so the pulp will have a neutral flavor.
When shopping for tahini, different brands will give have a different flavor, so you might need to taste test a few to see which you like best.
I recommend using Soom or Whole Foods 365 brand if you prefer a nutty flavor with a runny consistency. Or, Artisana brand has a thick consistency with a mild, neutral flavor.
How to Make Almond Pulp Hummus
1. Prepare the almond milk.
This recipe works best with relatively fresh almond pulp, so be sure to follow my recipe for making homemade almond pulp. After you’ve strained the pulp, you can use it for this recipe. (I like to make these recipes back-to-back, so I only have to clean my blender once.)
Note: Leftover almond pulp can be stored in an airtight container for up to 3 days, if you are not quite ready to make your hummus after making a batch of almond milk.
2. Blend the hummus.
In your blender, add the almond pulp, tahini, lemon juice, cumin, garlic, salt, olive oil, and 2 tablespoons of water. Secure the lid, and start blending. If the mixture isn’t blending smoothly, add another 2 tablespoons of water and blend again.
Stop and scrape down the sides of the blender, if needed, to help everything blend smoothly.
3. Enjoy!
Serve the almond pulp hummus right away, with sliced veggies or crackers. You can top it with a drizzle of olive oil and a bit of fresh parsley, for garnish. Or, you can store it in the fridge
Leftover hummus can be stored in an airtight container in the fridge for up to 5 days.
Looking for more almond pulp recipes? Try Almond Pulp Brownies, Almond Pulp Crackers, or Almond Pulp Cookie Dough for more ideas.
Ingredients
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon ground cumin
- 2 cloves garlic , minced
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- 1 scant cup wet almond pulp (leftover from making 1 batch of almond milk)
- ¼ cup water
Instructions
- 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.
Video
Notes
Nutrition
If you try this Almond Pulp Hummus recipe, please leave a comment and star rating below letting me know how you like it.
Lovely recipe.Thanks.I added a little extra water to help my blender and make it extra creamy. I left half plain and added beetroot to the other half.
Absolutely fabulous and such a great way to use that pulp!
Do you think the sunflower butter would work in place of tahini 🤔?
Love your recipes 🥰
This was so easy and tasted just like hummus! If you are doing paleo and can’t have berms this is perfect! Thank you thank you!!
This is excellent! I used walnut pulp not almond pulp and it was great! Hubby devoured the hummus as he does not like to eat chick peas. I will be making this often. Thank You for coming up with this recipe.
This is absolutely delicious. I made it as-is, except for omitting the garlic, because I can’t eat it. It is wonderful! Thanks for sharing this recipe.
I usually make energy balls with the almond pulp plus dates and cocoa powder, so nice to have a Creative alternative to use the pulp. Have you tried mixing part chickpeas and part almonds?
Great idea for using the pulp!
It turned out better than expected! Thank you!
Hello. Recipe looks great! Question, is the cumin a mandatory ingredient? Is there any substitution for that. I’m not a huge fan of cumin unless I’m eating Mexican food.
You can’t really taste the cumin b/c of the strong lemon & tahini flavors. You could add less of it, but I don’t recommend omitting it altogether. It is needed to round out the flavor profile.
Absolutely delicious!! I added hempseeds & nutrional yeast.👍🏽💯
I’m so glad you enjoyed it!