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4.9 from 84 votes

Almond Pulp Hummus

Wondering what to do with the pulp leftover from making a batch of almond milk? Toss it into this easy hummus recipe, for a healthy snack in just minutes!

Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 193 kcal
Course: Side Dish
Cuisine: Mediterranean

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 cant cup wet almond pulp (leftover from making 1 batch of almond milk)
  • ¼ cup water

Instructions

    Cup of Yum
  1. Combine the tahini, lemon juice, cumin, garlic, salt, and olive oil in a high speed blender, then secure the lid and blend until smooth.
  2. 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.
  3. 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.

Notes

  • Nutrition information is for roughly 1/4 cup of hummus, assuming you get 2 cups total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
  • Use this recipe for almond milk, for the most consistent results.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 152mg (6%) Potassium 90mg (3%) Fiber 1g (4%) Vitamin A 20IU (0%) Vitamin C 3.8mg (4%) Calcium 44mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 5g 2%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 2g 10%
Sodium 152mg 6%
Potassium 90mg 2%
Fiber 1g 4%
Vitamin A 20IU 0%
Vitamin C 3.8mg 4%
Calcium 44mg 4%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.