Are you looking for a delicious way to use up that leftover almond pulp from your homemade almond milk? Look no further! This creamy, zero-waste almond pulp hummus is the perfect tasty way to reduce food waste. And there's no need to dry the almond pulp first!
If you love classic chickpea hummus, you'll love this legume-free, bean-free version. Miraculously it tastes like traditional hummus -- sooo delicious!
If you make a lot of plant-based milk alternatives, you might also enjoy these recipes for (non-slimy!) homemade oat milk (recipe coming soon) or my favorite fall dairy-free milk option, pumpkin spiced pumpkin seed milk.
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Why You'll Love This Recipe
- Reduces food waste by using leftover almond pulp
- Creamy and delicious, just like traditional hummus
- Quick and easy to make
- It's a raw vegan hummus recipe
- Nutrient-dense and protein-rich
- A bean-free hummus alternative for easier digestion
- Perfect for kids' lunch boxes or after-school snack
- Versatile - great as a dip, spread, or addition to salads or used to make a creamy vinaigrette
Ingredients
This recipes works best when you're using fresh almond pulp leftover from making homemade almond milk. If you like to flavor your milk using chocolate, vanilla, or more than 3 dates (to sweeten it), you'll want to add those ingredients to the strained nut milk AFTER you've removed the pulp.
- almond pulp (leftover from making homemade almond milk)
- tahini (some tahini is slightly bitter, some is thinner or thicker so use the brand you love)
- water
- garlic (use raw or roasted garlic if desired)
- extra virgin olive oil (use the best quality EVOO you can buy)
- lemon juice, freshly squeezed (opt for fresh over bottled which has an unnatural flavor)
- sea salt (or pink Himalayan salt) which both have extra minerals
See recipe card for quantities.
How to Make Almond Pulp Hummus
Add the water, tahini, lemon juice, almond pulp, salt, olive oil, and garlic (in this order) to the carafe of a Vitamix (or high speed blender or food processor).
Blend the mixture on high speed for 1 minute, or until smooth and creamy (*you may need to blend for 2-3 minutes if using a regular blender or food processor). If needed, stop the machine to scrape down the sides of the container and continue blending.
Taste and adjust seasonings if needed, adding more lemon juice for brightness or salt to for balance. Drizzle with olive oil and a sprinkle of paprika and serve immediately or refrigerate for at least an hour to allow the flavors to meld or overnight.
Hint
If it's too thick, add a little more water, ½ tablespoon at a time until desired consistency is reached.
Serving Suggestions
Place a mound of hummus on a serving platter and make an indention in the center; drizzle with olive oil and garnish with chopped parsley or cilantro if desired.
For a healthy vegan snack or meal, serve with crackers, crostini, homemade wonton chips, or sliced baguette and vegetables like sliced carrots, celery, radishes, cucumbers, olives, artichokes, and sun-dried tomatoes.
For a vegetarian hummus platter, serve it with halved hard-boiled eggs, cornichons, and olives.
As part of an antipasto platter, with a combination of cured vegetables, meats, and fresh fruits and vegetables.
Substitutions
- Cashew pulp: Use leftover cashew pulp if you typically make cashew milk instead of almond milk.
- Sunflower seed butter: Sunflower seed butter can be a good substitute if you have a sesame allergy.
- Lime juice: Try lime juice for a different citrus kick (or if you don't have lemons on hand.
Variations
- Roasted/Fried garlic: Replace the raw garlic with fried or roasted garlic for a sweeter, more mellow flavor.
- Herb-infused: Add a handful of fresh herbs like basil, cilantro, or parsley for a green twist.
- Spicy: Mix in a teaspoon of harissa, sambal, or sriracha for a spicy kick.
- Cumin: Add ¼ teaspoon or more cumin powder
Equipment
- Vitamix, Food processor or other high-speed blender
- Measuring cups and spoons
- Rubber spatula
- Storage Jar (I recommend a Ball/Mason wide mouth pint jar).
Storage
Store your almond pulp hummus in an airtight container in the refrigerator for 4 to 5 days. Give it a quick stir before serving if any separation occurs.
Top Tips
- For the smoothest hummus, use wet almond pulp that has recently been made. If using previously refrigerated or frozen almond pulp, allow it to come to room temperature before using.
- Don't add all the lemon juice at once because it may be too strong for you. Instead, I suggest adding 2 teaspoons and increasing from there if desired.
- If your hummus is too thick, add cold water ½ tablespoon at a time until you reach your desired consistency.
- Let the hummus sit in the refrigerator for at least an hour before serving to allow the flavors to fully develop.
- Don't use flavored almond pulp hummus (*see Ingredients above)
FAQ
You can freeze almond pulp hummus in an airtight container for 1-3 months. I recommend adding a piece of wax paper or parchment paper to the top to prevent ice crystals from forming.
Nut hummus and traditional hummus are both healthy and contain lot's of fiber but depending on the type of nut you're using, the hummus can have more vitamin E, magnesium, etc. than chickpea hummus. No matter what, making it at home is often healthier because it doesn't have added sugars, or unhealthy oils like many store-bought options do.
You can use cashew pulp, pistachio pulp, macadamia pulp, and even pumpkin seed pulp to make raw hummus.
It can be stored in the refrigerator up to 1 week, or frozen for 1 to 3 months when properly sealed in an airtight container.
Related Recipes
Let's Get Started!
If you try this Almond Pulp Hummus recipe, I'd love to hear from you! Please leave a comment and ⭐️ rating below letting us know what you think!
Print📖 Recipe
Creamy 10-Minute Almond Pulp Hummus (Zero Waste Hack)
- Total Time: 10 minutes
- Yield: 1 Pint
- Diet: Vegan
Description
Are you looking for a delicious way to use up that leftover almond pulp from your homemade almond milk? Look no further! This creamy, zero-waste almond pulp hummus is the perfect tasty way to reduce food waste. And miraculously it somehow tastes like real hummus!
Ingredients
- 1 scant cup almond pulp leftover from making homemade almond milk (185g)
- ½ cup tahini
- ¼ cup water
- ½ garlic clove (very small), or more to taste
- 1 tablespoon extra virgin olive oil (15g)
- up to 1 tablespoon lemon juice, freshly squeezed (*see notes below) (15g)
- ½ teaspoon sea salt (3g)
Get Recipe Ingredients
Instructions
- Add the water, tahini, lemon juice, almond pulp, salt, olive oil, and garlic (in this order) to the carafe of a Vitamix (or other high-speed blender or food processor).
- Blend the mixture on high speed for 1 minute, or until smooth and creamy (*you may need to blend for 2-3 minutes or longer if using a regular blender or food processor). If needed, stop the machine periodically to scrape down the sides of the container and continue blending.
- Taste and adjust seasonings as needed, adding more lemon juice for brightness or salt for balance. Drizzle with olive oil and a sprinkle of paprika or cumin and serve immediately or refrigerate for at least an hour to allow the flavors to meld or overnight. Enjoy!
Notes
- Use more or less lemon juice according to your taste. I recommend starting by adding only 2 teaspoons of lemon juice and increasing the amount as you wish. For a super zingy lemony kick add more and use less if you prefer a more balanced flavor where no one single ingredient overpowers the dip.
- Use a relatively fresh almond pulp hummus which makes a consistently creamy and smooth almond hummus.
- For serving suggestions, substitutions, and variations, see the main post.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiments + Sauces + Dips
- Method: Food Processor or Vitamix
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
Food Safety
- Wash your hands thoroughly before handling ingredients
- Use fresh almond pulp from recently made almond milk
- Refrigerate hummus promptly after making
- Do not leave hummus at room temperature for more than 2 hours
See more guidelines at USDA.gov.
Enjoy your creamy, zero-waste almond pulp hummus! It's a delicious way to make the most of your homemade almond milk and reduce food waste in your kitchen. Don't forget to check out our other plant-based milk recipes for more sustainable, homemade goodness!
Rowan says
Perfect for my (almost) plastic-free lifestyle! Make my own almond milk, use the pulp for this hummus - completely sustainable and delicious.
Kendra M. says
Great recipe for making your ingredients count and not feeling as guilty about making homemade almond milk with waste.😊
Kelly says
Kendra! We couldn't agree more:) I think the waste that's leftover from making almond milk is shameful (especially with how much water is needed to produce a single almond). That's why I started looking for new ways to use up all of the ingredients. If you need a couple more ways to use up the pulp, I sometimes add it to my pancake batter and overnight oats for a protein boost.
Patrick says
I make almond milk pretty regularly and this is a perfect way use up what's leftover (especially knowing how much water it takes to grow almonds, I couldn't throw it out). I was actually surprised by how good it tastes. Thanks👍🏼
Ali_Oh says
The kids gobbled this up! I never knew you could use the pulp to make a really good hummus. The texture is great too👍
Kelly says
That's awesome, Ali_Oh! Glad you could trick your kids into eating it like real hummus😜❤️.