Almond Pulp Hummus
If you make your own almond milk (or just love the benefits of nut fiber) adding leftover almond pulp or soaked whole almonds to your hummus you add protein, fiber, and a subtle nutty flavor to this nutritious versatile dip!
Ingredients
- 1 can of garbanzo beans
- ½ cup of almond pulp (after blending and straining 1 cup of raw almonds with 2 cups of water) If you don’t want to use pulp you can use raw almonds soaked overnight to soften but it won’t have as creamy of a texture!
- Juice of 1
- ¼ cup Olive oil
- 1/4c Tahini (a nutty store bought spread made from sesame seeds – almost like a peanut butter!)
- 1 garlic clove
- dash of salt & pepper to flavor
- splash of water to thin as necessary
Instructions
Directions:
- Soft boil the can of beans with the liquid from the can until beans are warm and soft and NOT all of the liquid is absorbed (this is a crucial step for the creaminess!)
- Add warmed beans + remaining liquid and all other ingredients to a high power blender
- Blend on high until very well combined (add water one tablespoon at a time if it feels too thick)
- Store for up to a week in the fridge and enjoy as a dip, spread, side dish, etc for a healthy high protein and fiber loaded snack!
Tried this recipe?Let us know how it was!
