Who’s up for some zero waste almond pulp hummus? Me! *both hands shoot up*. Seriously, this stuff is delicious and helps prevent a lot of waste. If you’ve ever made homemade almond milk before, you already know about the leftover pulp. Instead of just tossing it away, why not turn it into hummus? It’s garlicky goodness makes the most satisfying snack, plus it’s healthy! I love dunking some sliced carrots into it. Yum.
Zero Waste Almond Pulp Hummus
- 1 cup of almond pulp (leftover from making 1 batch of almond milk)
- 1 cup of water
- 1/2 cup of tahini
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- A pinch of creole seasoning (or cumin)
- Salt and pepper to taste
- Combine tahini, lemon juice, creole seasoning (or cumin), garlic, salt, olive oil and pepper in a high speed blender. Blend until smooth.
- Add the almond pulp and water, then blend again until very smooth. Store in an airtight container (I placed mine into a mason jar). Place the hummus in a refrigerator so it chills (this will result in the best flavor). Let it sit in there for at least one hour or two. Enjoy!
Of course, you can adjust this recipe according to your own personal preferences. Feel free to switch up the ingredients a bit or adjust them however you see fit.
How to enjoy zero waste almond pulp hummus
- Sliced carrots
- Raw broccoli
- Chopped cucumbers
- Sliced peppers
- Celery stalks
Also, it tastes fantastic smeared on some bread or toast. You could even use it in place of mayonnaise or mustard on a sandwich. The possibilities are endless.
Hummus not your jam? Here’s some other ways to use leftover almond pulp.
Will you be giving this zero waste almond pulp hummus a shot? What’s your favorite zero waste snack?