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5 minute Almond Pulp Hummus (Paleo, Gluten free, Low-Carb, Vegan)
This almond pulp hummus is super quick and easy and works great as a dip for crackers and veggies.
Course:
Appetizer, Snack
Author:
Arika | FoodCourage
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.