Not only does this raw almond pulp hummus taste delicious, but it’s an awesome way to use up leftover almond pulp.
We make raw almond milk in our house every two or three days, so I’m always looking for ways to turn the leftover almond pulp into something useful.
But I want recipes that I can eat every day. Recipes that become staples, so we can use up the almond pulp as fast as we create it.
And although I’m not a big hummus fan these days, my 9yo son is. He loves anything with garlic in it, so this recipe for raw almond pulp hummus is a hit.
I normally dehydrate my almond pulp, so it’s easier to store and keeps for longer.
Once it’s dried, I throw it in the food processor and grind it into a fine powder that I call almond pulp meal, although you could probably also call it almond flour.
I’ve no idea how much of the almond fats come out when we make milk from it, but the meal does turn out quite dry and powdery.
It would be great as a flour substitute in all kinds of things that I no longer cook I’m sure! But it does make a fantastically filling and neutral base for this raw hummus.
And once it’s all blended up thoroughly, you almost couldn’t tell that it’s actually made with almond pulp instead of chickpeas.
I love eating my raw almond pulp hummus with carrot sticks (or crudités, if you want to get all fancy about it) or simply spread on a raw flax cracker.
It makes it so quick and easy to eat something super healthy and satisfying.
Raw hummus is most definitely a very handy thing to have in the fridge for any time you have the urge to eat something, and it even freezes really well too.
Rich, creamy and bursting with the flavours of garlic, lemon and sesame.
So, have I talked you into it yet?
And if you needed a reason to start making raw almond milk just so you can have some leftover pulp, now you have one!
Raw Almond Pulp Hummus
- Add everything to blender and process until smooth. Use tamper to help ingredients blend properly.
- Store in the fridge for 4-5 days or in the freezer for up to 3 months.
- Before: -
- During: 10 mins
- After: -
- Need: Blender
- Almond pulp meal is just the pulp leftover from making raw almond milk, fully dehydrated and processed into a fine powder. I generally find that a cup of fresh pulp (~160g) turns into just over half a cup (~50g) of dry almond pulp meal.
- You don’t have to dry your almond pulp meal before you use it. I just find it more convenient that way, because the wet pulp doesn’t keep that long otherwise, and it’s not always convenient to have to make something with it right away. If you want to use fresh almond pulp (that is, straight from making raw almond milk), just replace the almond pulp meal and the water with around 1 1/2 cups of fresh pulp (about 280g).
- In theory you should be able to use any raw nut milk pulp for this recipe. I haven’t tried it with anything other than almond pulp, but if you normally make hazelnut milk or brazil nut milk or some other kind of raw nut milk, it would definitely be worth a try. I’d love to know how it goes.
- I haven’t tried making this with fresh almonds, although it’s worth a try if you don’t have any leftover almond pulp hanging around. I would just soak the nuts beforehand, halve the olive oil and add just enough water to help it blend smoothly.
- I use a combination of ice and water to stop the raw almond pulp hummus overheating as I make it. To get the smoothest result you can, you need to blend it thoroughly. If you use just room-temperature water, it may overheat (and go above 40ºC), although you could use refrigerated water to help with this. And if you use all ice, the mix will freeze into lumps in the blender and it won’t blend properly. Half-half seems to be the sweet spot for this recipe.
- If you find the result a bit too thick, just add more water until the consistency is just the way you like it.
- If you have a high-speed blender, like a Vitamix, you can use whole sesame seeds in this recipe, instead of the tahini. The blender will take care of grinding them up completely for you, which means you get freshly ground sesame seeds in your raw hummus. But if your blender isn’t quite powerful enough, you’ll probably want to use tahini instead, just to make sure there’s no whole sesame seeds left in your hummus.
- The amount of lemon juice is really 2.5 Australian tablespoons or 3 American tablespoons + 1 tsp. You can adjust the amount of this to suit your tastebuds.
- The apple cider vinegar adds a certain tang that the lemon juice just doesn’t seem to do on its own. But be careful not to add too much, because the flavour quickly overpowers the recipe.
- You can adjust the amount of garlic to suit your preferences. I often use Russian garlic, which is milder and sweeter, and just add more of it to get the right balance. But garlic is a fairly personal thing, so just play with it until you like the result.
- I use cold-pressed extra virgin olive oil in this recipe, because it’s the best quality and it’s raw. Because making the almond milk seems to take out a fair amount of the fat from the almonds, the hummus really needs this added oil to create the right texture and flavour.
- I use pink Himalayan salt in my dishes because it contains lots of trace minerals that are good for you. So if you’re going to use salt, the pink stuff is the best!
- This raw almond pulp hummus keeps in the fridge for around 4-5 days, and it also freezes really well. Just thaw it in the fridge overnight and you’re ready to go the next day with a fresh batch.
I was actually scouring the internet, specifically looking for recipes to use up leftover almond pulp, because I was tired of throwing it away, when I came across this recipe for raw nut pulp hummus at My New Roots.
It was the first time I’d come across the idea of making hummus from almond pulp, and I though it was brilliant.
I’d tried making a few different people’s recipes for raw almond pulp hummus, and wasn’t that keen on the taste, when I remembered that I had my very own amazing (even if I do say so myself) hummus recipe that I used to make with chickpeas.
I created the original recipe when my son was little, because he used to eat chickpea hummus by the tub-full, and I wanted to make my own homemade version instead. He never really accepted my homemade hummus, but I played with the recipe until I created something that I really loved.
So I just dug out my old recipe, substituted the almond pulp for the chickpeas, tweaked a few ingredients to get the right balance of flavour and voilà – super delicious raw almond pulp hummus.
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Have an awesome hummus-filled day!
~ Nikki, Eating Vibrantly