Raw Nut (leftover pulp) Hummus After making almond milk you will have pulp leftover that is too good to throw in the compost. You can use it for this yummy Hummus recipe. It will work with leftover pulp from brazils, cashews, hazelnuts, sunflower seeds, macadamias, sesame seeds, pumpkins seeds etc.
Ingredients:
1 ¼ cup nut pulp (leftovers from making nut milk is ideal) 1 clove garlic 4 T lemon juice 2+ T water 4 T raw tahini 1 tsp ground cumin ¼ tsp crushed chilies or cayenne Pinch sea salt and pepper
Method:
Add the garlic by itself to a food processor and pulse to mince. Add everything but the nut pulp and blend until creamy.
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.
Serve in a good bowl, sprinkle with paprika and drizzle with good olive oil. Store in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus the same day as you make the nut milk).