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Raw Almond Pulp Hummus

25 Aug 2019 14:00:00 | Author: Caryl


I make my own almond milk and am forever trying to find new ways of using up the almond pulp.  This is just one of them.  When I found this recipe (from My New Roots) my first thought was, "Great, I've got tahini to use up, so I'll make this hummus straight away!"  Unfortunately, I couldn't find the tahini anywhere but I did find a packet of sesame seeds ......


So first, I made my own tahini - who knew it was so easy?!!!  Then ...... I used it to make my own raw almond pulp hummus!


Raw Almond Pulp Hummus


  • 1 cup sesame seeds
  • 4 tbsp olive oil
  • Pinch of salt


  1. Gently toast the sesame seeds in a dry saucepan over medium-low heat, stirring constantly until the seeds become fragrant and very lightly coloured - approx 3-5 mins.
  2. Transfer toasted seeds to a large plate and cool.
  3. Add the sesame seeds to the bowl of a food processor and process until a crumbly paste forms, about 1 minute.  Add the oil and process for another 2 to 3 minutes.  You will need to scrape the bottom and sides of the food processor a couple times.
  4. Taste the tahini and add salt to taste if desired.  Process a few more seconds to mix it in.
  5. Store in a sealed glass jar in the fridge.


Raw Almond Pulp Hummus

  • 1-¼ cups nut pulp
  • 1 clove garlic
  • 4 tbsp lemon juice
  • 2 tbsp water
  • 4 tbsp raw tahini
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • pinch sea salt + pepper


  1. In a food processor, pulse to mince garlic.  Add everything but the nut pulp and blend until creamy.
  2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended.  If desired, add more water, one tablespoon at a time, until the desired consistency is reached.
  3. Serve.


  • Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!)
  • Next time, I think I'll add some courgette to the hummus, as I think that will make it even more delicious!



Caryl ♥




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