Bean-Free Almond Hummus

by Maggie on May 31, 2013

 

Bean Free Almond Hummus

 

I have been making our own nut milks for almost a year now. Homemade nut milk tastes better, it’s easy, and I know exactly what I put in it!

Our favorite homemade version is cashew milk. We use the leftover pulp (what’s left behind after making nut or seed milk) to make cashew cream. It’s so easy and takes about five minutes to throw together before dinner. I’ve even used the cashew pulp to make nut cheese and it’s oh-so yummy!

Recently though, we’ve been making a lot of almond milk and I’ve always had trouble using the leftover almond pulp. It’s not nearly as creamy as cashew pulp, and I’ve tried using it in crackers, but I find it them to be too dry.

Luckily, a month or so ago, my friend Beth from Tasty Yummies shared her recipe for Chipotle Almond Spread/Dip. I was intrigued and knew I needed to try making my own version using my leftover almond pulp.

We were pleasantly surprised – this recipe for Bean-Free Almond Hummus is delicious, and a little addictive. It goes well with raw veggies, on crackers, on wraps, on tortilla chips , and the list goes on!  Even Livvie likes it!

Bean Free Almond Hummus 2

Bean-Free Almond Hummus

  • 2/3 cup almond pulp
  • 2 ½ tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons flax oil (to add some omega 3’s)
  • 1 large clove of garlic, finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon paprika
  • ½ tablespoon coconut aminos (tamari would work too)

1. Combine all ingredients in a medium-sized bowl.
2. Let sit for 15 minutes before serving (or longer) to enhance garlic flavor.
3. Serve or store in the fridge for up to 4 days.

If you don’t want to make your own almond milk first, check out Beth’s recipe – her Chipotle Almond Spread doesn’t require almond pulp, just soaked almonds.

We’ve also really enjoyed Ricki’s recipe for “feta” nut cheese. I used leftover almond pulp for that too.

Want more recipes for leftover nut pulp? Check out the From Nut Pulp Comes board on Pinterest.

And while you’re on Pinterest, you might want to follow my Summer Harvest board for all things Summer.

Speaking of Summer, have you checked out the Summer Dining issue of Simply Gluten-Free Magazine?  It’s a must-read.


{ 10 comments… read them below or add one }

Hallie @ Daily Bites May 31, 2013 at 10:55 am

You are a genius! I have been trying to do stuff with my almond pulp for months, but like you I’m not a fan of the crackers. Never thought to put it in hummus. Fab idea!!!

Reply

Maggie May 31, 2013 at 2:25 pm

Thanks Hallie! I have to give some of the credit to Beth though! I hope you love it, I know you will!

Reply

Caralyn @ glutenfreehappytummy May 31, 2013 at 10:31 pm

What an interesting recipe! Sounds delicious!

Reply

Maggie June 1, 2013 at 7:32 pm

Thanks Caralyn! It’s really delicious, and once you have the almond pulp, it’s so easy to whip up!
Have a great night,
Maggie

Reply

Shirley @ gfe & All Gluten-Free Desserts June 1, 2013 at 11:04 pm

What a great idea, Maggie! It looks delicious! :-)

Happy weekend! xo,
Shirley

Reply

Maggie June 4, 2013 at 10:14 am

Thanks Shirley! Happy week, see you soon :)

Reply

Kim-Cook It Allergy Free June 3, 2013 at 10:41 am

Such a great idea, Maggie! I love this! And Oh MY GOSH!! Livvie is SO beautiful. Love that photo of her and those eyes. :D

Reply

Maggie June 4, 2013 at 10:18 am

Thanks Kim – she is my little beauty and I’m so blessed :) xo

Reply

amber June 14, 2013 at 4:49 pm

Love this recipe, Maggie!! And yeah for homemade nuts milks. Such a great way to use up that pulp. I’m such a dip girl. Love um’ all. And that picture is just too adorable. :-)

Have a fabulous weekend lovely lady.

—Amber

Reply

Maggie June 16, 2013 at 12:41 am

Hey Amber – It’s always lovely to hear from you :) Thanks for the note. xo
Maggie

Reply

Leave a Comment

Previous post:

Next post: