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Almond Pulp Hummus

Hummus makes the perfect dip for crudites or pita or a healthy spread for sandwiches. Traditionally its made from a chickpea base, but you can easily turn your leftover almond pulp into hummus after brewing a batch of classic Almond Cow almond milk ! Recipe by @huttonathome
  • Prep time: 10 min
  • Servings: 4
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Instructions

After using your AC to make milk, blend 1 cup of the remaining pulp in a blender with the lemon juice and zest. Add to this the garlic, tahini, cumin, Himalayan pink salt, olive oil, and water. Blend until desired consistency and drizzle with olive oil, lemon zest, and fresh cracked pepper. Enjoy!

6 Responses

  1. Not a fan of this one. I was really excited to try it but I Didn’t like this recipe nor anyone in our family. Do NOT a recommend this one at all. Waste of ingredients and time. Hopefully the cheese one is good.

    Reply

  2. Great recipe! Going to try this with my cashew pulp the next time I make cashew milk. Great texture and flavor. Thanks again for recipe!

    Reply

  3. Can anyone tell me how to make almond milk creamier?? I made me 1st recipe of almond milk last night… not bad but needs to be creamier

    Reply

    1. Hi Stacy!

      We recommend to try Creamer Method using the collector cup when making milk. It makes less milk but is much creamier. Check it out under our Recipes. You can also run the Almond Cow through two cycles. With this suggestion, you will remove the ingredients in the filter basket after the Almond Cow has completed its first cycle and replace it with new ingredients, but leave the milk in the base of the machine. Press the cow button and run the machine through a second cycle. Please do not do this more than three times consecutively.

      Cheers!

      Reply

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Ingredients

1 cup almond pulp (from almond milk) 1 lemon, juiced and zested 2-3 cloves of garlic ¼ cup raw tahini 1 tbsp cumin dash of himalayan pink salt ¼ cup olive oil plus more for garnish ¼ cup water cracked pepper, to taste

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