Almond Pulp Hummus

Name: Almond Pulp Hummus
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 120 g tahini; 60 ml freshly squeezed lemon juice (1-2 lemons); 1 tsp ground cumin; 2 clove garlic, minced; 0.5 tsp sea salt; 110 ml cold water; 150 g cooked chickpeas; 4 tbsp extra virgin olive oil; 1 x portion almond pulp (leftover from making 1 batch of almond milk)

av Sourdough with Rebecca

Servings

This creamy and delicious hummus is the perfect way to use up leftover almond pulp from making a batch of almond milk (see my recipe). It's full of flavour and goes perfect with fresh veggies, on a sandwich or as a side dish.

Ingredients

120 g tahini
60 ml freshly squeezed lemon juice (1-2 lemons)
1 tsp ground cumin
2 clove garlic, minced
½ tsp sea salt
110 ml cold water
150 g cooked chickpeas
4 tbsp extra virgin olive oil
1 x portion almond pulp (leftover from making 1 batch of almond milk)

Method

Add the tahini, lemon juice, garlic, salt, cumin and about half of the water to a food processor. Process until smooth, pale and creamy.
Add the cooked chickpeas, almond pulp, olive oil and the rest of the water. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more water by the tablespoon if necessary to achieve a super creamy texture.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice (e.g. extra virgin olive oil, sprinkle of ground paprika, chopped fresh parsley).