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    Home > Recipes > Snacks

    5 minute Almond Pulp Hummus (Paleo, Gluten free, Low-Carb)

    Published: Sep 18, 2019. Modified: Jun 3, 2022 by Arika | FoodCourage·This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission at no additional cost to you. · Leave a Comment

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    • What to Use This Hummus For
    • 5 minute Almond Pulp Hummus (Paleo, Gluten free, Low-Carb, Vegan)

    Ever wonder what the heck to do with leftover almond pulp after you make almond milk? I just recently started making homemade almond milk but I've had pulp go to waste because I didn't jump on it fast enough in the past. This time, I wanted to make sure it went to good use.

    This almond pulp hummus is super easy and fast as well as Paleo-friendly, low-carb, gluten-free and vegan. I'll be honest- it's not the prettiest of dips but it's really yummy, it's bean-free, and it tastes like hummus. 

    What to Use This Hummus For

    It goes great with chips, crackers, and veggies. Here are some cracker recipes that go well with this:  Trio Blend Tiger Crackers and Chia Cashew Snack Crackers. It would also be really good eaten in a tortilla like a bean burrito- I definitely would have eaten it this way if I had any Paleo-friendly tortillas laying around. 

    Chobani Non-Dairy coconut yogurt is what I use in this recipe. It is literally the only somewhat Paleo-friendly plain-ish yogurt I've found at my local grocery stores. I sadly don't live close to a Trader Joe's or Whole Foods type of store. I get this at Kroger. I wish they had one that is not "slightly sweet" because it is quite sweet and not ideal for most savory recipes but it works fine for this recipe. 

    I hope you enjoy the recipe. If you made it, please leave a comment below and let me know what you thought! 

    Paleo almond meal hummus

    5 minute Almond Pulp Hummus (Paleo, Gluten free, Low-Carb, Vegan)

    Arika | FoodCourage
    This almond pulp hummus is super quick and easy and works great as a dip for crackers and veggies.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack

    Ingredients
      

    • 2/3 cup leftover almond pulp
    • 2 tbsp full fat coconut milk
    • 2 tbsp almond butter or tahini
    • 2 tbsp plain coconut yogurt
    • 1/2 tbsp nutritional yeast
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/4 tsp pink Himalayan sea salt

    Instructions
     

    • Combine ingredients in a medium bowl. Mix together and serve.

    Notes

    Store in a tightly sealed container in the refrigerator. Will keep fresh for 3-4 days.
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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