Almond Hummus (raw nut pulp hummus)

January 9, 2016

Almond Hummus! A raw and paleo hummus made with your leftover nutmilk pulp! Healthy, easy and quick! Vegan, gluten free, grain free.
One of the reasons I was slow to start on the homemade nut milk train was the amount of nut pulp left over from a batch of milk. As much as I preferred the taste of homemade milk, I spent a couple of years buying Pure Harvest tetra packs because I just didn’t know what to do with the pulp, and it seemed so awful to chuck it out. But I love the customisable nature of making almond milk at home and the fact I can make it without additives or sweeteners, so I set about finding ways to use the pulp.

Well, there’s nothing I love more than a recipe that uses up ingredients that would otherwise go to waste! I give you almond hummus! Practically free, delicious, and nutritious! I say almond, but really, you can make it with leftover pulp from most plain nut milks (as in, unsweetened/unflavoured). This hummus doesn’t taste like nuts, but then again, I would argue that regular hummus doesn’t taste like chickpeas: it tastes like tahini, garlic, olive oil and lemon… Which is what this almond hummus tastes like too!

Recently a lady at my work asked me for recommendations of what to do with excess nut milk pulp, and looked at me crazily as I told her about this hummus – but I say (respectfully, and not to her face) don’t knock it ’till you try it! I urge you to give it a go before writing this one off. You might even be like my Dad who is now making nut milk just so he can have the hummus! Now that’s a recommendation if I ever heard one. Have your milk, and eat it too!

Almond Hummus! A raw and paleo hummus made with your leftover nutmilk pulp! Healthy, easy and quick! Vegan, gluten free, grain free.

Almond Hummus (raw nut pulp hummus)

  • Servings: 6-8
  • Time: 5 min
  • Print

This can be made in a food processor adding ingredients in the same order as below, but I like to make it by hand to avoid any excess dishes! This is an extremely flexible recipe, use whatever nut pulp you have on hand, and tweak the ratio of oil, lemon and tahini to suit your tastes. Tahini brands vary in flavour and you may find you need more lemon or oil to balance the hummus if yours has a stronger taste.

I developed this recipe on my own, but unbeknownst to me the amazing Sarah Britton of My New Roots did this first here.

Serves 6-8.

Prep time: 5 min

β€”

1 small clove of garlic
190g | 1 (tightly packed) cup nut pulp (leftover from home made nut milk)
80ml | 1/3 cup water
60ml | 1/4 cup cold pressed olive oil
60ml | 1/4 cup hulled tahini
60ml | 1/4 cup lemon juice
1 tsp ground cumin
1/2 tsp sea salt (+ more to taste)
1/4 tsp dried chilli flakes (optional)
Ground black pepper, to taste

Fresh herbs, paprika and olive oil to finish.

β€”
Finely chop or mince the garlic and add it to a small bowl. Use a fork to stir in the nut pulp and water till combined and then mix in the remaining ingredients. Taste and adjust to your liking – adding more lemon juice, salt, oil or tahini till it tastes good to you.

Depending on how fresh/dry your nut pulp is, you may need to add a little more water to reach an ideal consistency – add sparingly so you don’t make it too runny. Serve drizzled with more olive oil and topped with your favourite herbs or a dusting of paprika.

Nut milk pulp keeps in the fridge for up to a week, and so will your hummus if you make it the same day as the milk. You can store the pulp in the fridge for a few days before making hummus, but keep in mind that this will shorten it’s shelf life.

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6 Comments

  • Reply Teresa White @ The Kale Storm January 9, 2016 at 1:35 pm

    this is a pretty cool idea! I feel the same way about nut milk pulp, but the most creative I’ve ever been with using it up is as a replacement for breadcrumbs in tofu burgers. I believe the My New Roots cookbook has nut pulp macaroons, which look like a good option as well. 😊

    • Reply Liberty January 9, 2016 at 2:28 pm

      That’s a clever idea! I’ll have to try it in burgers! I was thinking of letting it dry somewhat and then using it to crumb something before baking. I have the MNR book, I’ll have to check those out! Thanks for your comment :) x

    • Reply peanutbutterandellie January 10, 2016 at 3:54 am

      Thanks for the ideas both Teresa and Liberty!

      • Reply Liberty January 10, 2016 at 8:34 am

        Let me know what you think if you try it!

  • Reply nan May 22, 2016 at 9:36 am

    Thank you for the hummus recipe, it was wonderful! I have been dehydrating the pulp and adding it to smoothies and yogurt. I have also been stirring in a spoonful to my oatmeal in the morning. Extra protein … Someone told me I could run it through the food processor after it’s dry to make it finer power and use it as almond flour but I have not done it. One time I made long grain and wild rice and my son lifted the lid before it was done to see what was cooking and it turned out sticky and gloppy, so I stirred some almond powder into it to help absorb some of the extra moisture, it worked to save it and make it edible for dinner and didn’t change the flavor at all! Again, thanks for the recipe, I can see I will be making this a lot more often than running the oven so long to dry out the pulp! It was taking me 3 to 4 hours at 170* to get it dry enough to store with out concern of left over moisture.

    • Reply Liberty May 22, 2016 at 9:47 am

      Hi Nan, thanks for your comment! So glad you enjoyed the hummus, it’s such a simple and tasty way to use up the pulp! And so fantastic to hear the other ways you’ve been using the leftovers, I’ll have to try some of your ideas – it is oatmeal season down here in Melbourne! Thanks again :)

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