Raw Almond Pulp Hummus

Note: This blog post may contain ads and affiliate links. As an Amazon Associate I earn from qualifying purchases.If you don’t wish to support my site, please don’t click on any ads or affiliate links. This will ensure that I don’t receive any income while you’re using my site.Affiliate links turn orange when you hover over them.Thank you!

Jump to Recipe

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.

I haven’t had a lot of luck so far, although my raw chocolate almond pulp fudge is rather addictive and raw hot cross buns are great at Easter.

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!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *