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