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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

  • 1 cup almond pulp (from almond milk)
  • 1 lemon, juiced and zested
  • 2-3 cloves of garlic
  • ⅓ 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

Directions

Almond Pulp Hummus

Hummus makes the perfect dip for crudites or pita or a healthy spread for sandwiches. Traditionally it's 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

Ingredients

  • 1 cup almond pulp (from almond milk)
  • 1 lemon, juiced and zested
  • 2-3 cloves of garlic
  • ⅓ 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

Directions

Step 1

After using your Almond Cow to make milk, blend 1 cup of the remaining pulp in a blender with the lemon juice and zest.

Step 2

Add to this the garlic, tahini, cumin, Himalayan pink salt, olive oil, and water.

Step 3

Blend until desired consistency and drizzle with olive oil, lemon zest, and fresh cracked pepper. Enjoy!