Can you freeze almond pulp hummus?

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.

Is nut pulp hummus healthier than traditional chickpea hummus?

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.

Can I use other nut milk pulp for making hummus?

You can use cashew pulp, pistachio pulp, macadamia pulp, and even pumpkin seed pulp to make raw hummus.

How long does almond pulp last?

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.

10-Minute Creamy Almond Pulp Hummus (Zero Waste Hack)

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

Units Scale

1 scant cup almond pulp leftover from making homemade almond milk (185g)
1/2 cup tahini
1/4 cup water
1/2 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)
1/2 teaspoon sea salt (3g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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: 1/4 cup