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!

Easy Almond Pulp Hummus

almond pulp (leftover from making two batches of homemade almond milk)*

tahini

1/4 cup extra virgin olive oil

water

lemon,

garlic

salt

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

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.

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.

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Top 1 almond pulp hummus recipes from across the web

The most viewed almond pulp hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Almond Pulp Hummus

The most viewed almond pulp hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine