Waste Not, Want Not – Raw Nut Pulp Hummus

I said I would deliver, and so I have.
Allow me to introduce you to a pretty special, however delightfully simple, raw hummus made out of, what else? Leftover pulp from making nut milk. Hoorah!

I can’t tell you how thrilled I am about the overwhelming enthusiasm from all of you out there, inspired and making nut milk for the first time. But there was certainly a lot of curiosity about what to do with the leftover pulp, which I think is great – it means you don’t want to throw away food! Well, waste not, want not – this recipe is now at the top of my yummy list, even if it is made from leftovers. So creamy, bright and fresh, this confident dip will stand up next to any chickpea version. It’s not a pity hummus; it’s the real deal. In fact, I would even go so far to say the new reason for making nut milk, is Raw Nut Pulp Hummus. Whoa.

There are more things to make with nut pulp than I can count, and there is even an entire website dedicated to this very subject (lucky us! The macaroon balls are next on my to-do food list). Along with many other blogs and recipe sites chock-full of incredible ideas on how to use up something that would otherwise get tossed, we will not be rolling in nut pulp leftovers, but totally new and creative dishes! I chose to give you this particular recipe because it is fast, easy, and does not call for a lot of fancy ingredients.

Raw Nut Pulp Hummus is not only tasty, it is sooo healthy too. Remember back when I talked about soaking your nuts? Tee hee. Well, this recipe absolutely follows those principles, with the addition of calcium-rich tahini, alkalizing lemon, and stimulating spices.
You can use whatever nut pulp you have leftover – almond, brazil, cashew, macadamia, hazelnut, sunflower, sesame, pumpkin seed – because it will all work with the following recipe. Obviously, different nuts and seeds have different tastes, so you may need to adjust the seasonings to suit you, but I would always suggest that anyway. The amount of nut pulp the recipe calls for should be nearly exact to what you have leftover from making my version of nut milk in the video, which yields about 4 cups (1 liter) of nut milk.

Raw Nut Pulp Hummus
1 ¼ cup nut pulp (leftovers from making nut milk from this recipe)
1 fat clove garlic
4 Tbsp. lemon juice
2 Tbsp. water
4 Tbsp. raw tahini (or other raw nut butter)
1 tsp. ground cumin
¼ tsp. crushed chilies or 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!)

If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life:
• Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food.
• Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container.

I hope that you too can find some solid ideas from the many how-to-use-nut-pulp sites online. Here are a few more that I thought were really helpful and inspiring:
1. http://cafe-janae.blogspot.com/2008/07/what-to-do-with-nut-pulp.html
2. http://thedailydelights.wordpress.com/2009/03/28/discovery-what-to-do-with-almond-pulp-recipes/
3. http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
4. http://www.elanaspantry.com/vegan-almond-pulp-crackers/

Love to you all! Thanks for making nut milk and being so conscious of not wasting food. High fives all around.

Copyright 2012 My New Roots at mynewroots.blogspot.com


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  3. Jamah

    I make this every week! Sometimes I add roasted bell peppers, or sundried tomatoes and basil. I love it! Thank you for giving my cashew pulp, purpose!

  4. Sara

    how am i just finding out about this??? this is seriously going to change my life!! thank you thank you for this idea, going to make some right now! xx

  5. Elspeth

    This is delish. Fyi, the nut milk link opens a page reading “Forbidden.” I’ll look around for it, thanks for sharing all yr work!

  6. Airyfairycelt

    Sounds gorgeous! I am wading through our Xmas and Hogmanay hummus just now but will have a go in the near future. I usually use my pulp or leftover all whizzed up with a flour of choice (gf, vegan) and make a type of tortilla /roti. Spices, herbs or something, and we use them for the hummus etc. Spread or fill with salads. I can see I must stretch myself again and go in a different direction. I never stop learning!

    • Kimberley

      Airyfairycelt, when you do that, what kind of liquid or binding agent do you use? Rough recipe? Sounds fab! X

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  8. Terry

    Hi Sarah, I just stumbled upon your website and am loving your yummy healthy recipes. I’m wondering if I can use the leftover nut pulp to make nut butter also?

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  14. Lori

    whipped up the hummus in minutes and was so pleased with the texture and flavor. You are a genius! Again!
    NOW…any ideas or links on what I can do with all those beautiful “leftovers” after I turn my Breville lose on our veggie and fruit friends?

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  17. jahnava

    Sarah, this hummus recipe is totally amazing. I was a doubting Thomas but having tasted it it is everything you said it to be! Love your blog and recipes. Happy New Year!

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  19. Maaike

    I think I am in love with you! 😉
    I made almondmilk this morning and then this incredible hummus, my kids and I loved it! Thank you for being an inspiration, I just discovered your blog and can not wait for your return to Amsterdam (the Netherlands), to come to one of your workshops! This (you) is just what I needed to get back on track towards a healthier lifestyle.

  20. Kathy-Lee

    Goodness Gracious!
    Today I have home-made Soymilk and realized just how much Soybean pulp I had but didn’t wanted it to come to waste
    Yummy! And because I steamed my Soybeans prior mine might not be Raw but it tastes just like the real thing because in fact I used beans pulp!

    Love love love your Blog and I am glad I found it!
    Greetings from a youth in Germany

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  27. Genevieve Taylor

    Genius idea! I’m munching on this lovely hummus right now and it’s delicious…Now I’m looking forward to making nut milk even more! Thanks, Sara!

  28. Serena

    thank you so much, I used sunflower seed pulp & it looks gorgeous, perfect for tomorrow as I’ve got a full day of exams and will help so much to have a good snack!

  29. Sarah N

    Loooove nut pulp hummus! I like to ad a piece of raw zucchini to the mix, this makes it nice and moist, and then you can ad a little less water/oil 🙂

  30. Jenna

    Just made this and it was amazing! Next time I’m going to add some jalapeño for a twist. I’m with you, I think I’ll look forward to the raw nut pulp hummus now more than the raw nut milk!

  31. Robert D Miller-Eves

    I made this Hummus exactly to your recipe.It is too dry,and the bitterness of the Tahini is overwhelming.I then added some water and a good dollop of olive oil which improved the texture but the tahini aftertaste is still too strong (for my taste).
    I’ll leave out the Tahini next time

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  33. Dancing in Friday Harbor, WA

    I just made this recipe and I’m new to your blog and I LOVE IT! After making almond milk for the first time after watching your videos – how fun is that!@#$, and hating to throw out my expensive organic raw almond pulp, I found this recipe and just HAD to try it. I didn’t have lemon so I used Lime, added Cilantro, increased the garlic, through in a few spinach leaves and added a splash of olive oil (perhaps not qualified for a raw recipe but I added some just the same). IT WAS FANTASTIC! I brought it to work and everyone enjoyed it! Can’t wait to try more of your recipes!

  34. carlita dee

    I made this today. I don’t have a food processor, so I used my blender. The blender would have no parts of it without the addition of a lot more water (maybe 1/2 cup total?) and more tahini and lemon juice. I also added some olive oil to the mix. Even with my modifications, the hummus is really delicious. I can’t thank you enough for this brilliant recipe. I sure never would have thought of it.

  35. Anonymous

    Hi- I’m glad I just found your blog – love it!
    Quick question… I recently started making nut milk, throwing all the pulp in the freezer afterward. If I wanted to dehydrate it to make almond flour, is that possible if I defrost it, or is it best to use fresh pulp? Thanks!

  36. Tanicia Baynes

    Hi Sarah!

    I’m pretty new to your blog and just wanted to say, I LOVE IT!!! I’m addicted. Being new, I get the joy of reading back through your older posts, which is super great for a girl who just can’t get enough. I’ve already made homemade almond milk and hummus from the left over nut pulp- delicious- as well as purchased my first thing of ghee. Thank you so much for all the fabulous information!!!


  37. Bellota Kids, Los Angeles

    SO delicious. Thanks for this incredible alternative to chick pea hummus!! It’s so light and fluffy… I’ll definitely be making this for company.

  38. ZsófikaKG

    Dear Sarah, thanks for your response, now I am eager to make the whole ‘menu’. Can I follow the preparation method of ‘Savory Flax Crackers’ recipe? Bye, Zsófi

  39. Anonymous

    My partner made macadamia milk from freshly picked macadamias here in Australia today. I promptly took the pulp and created this hummus. Can’t stop eating it! So light and perfect. Seemingly less tummy-upsetting than the usual chickpea. Thanks for another beautiful, heartfelt recipe! 🙂 x

  40. Sarah B

    Julie – your peach crisp sound divine! Nice work 🙂

    ZsófikaKG – Yes, I made the bread myself, but it requires a dehydrator (it’s also raw!) But the recipe is simele: zucchini, red onion, flax seeds, tamari. That’s it!

    Love to you all. Thanks for the beautiful comments!

    XO, Sarah B

  41. ZsófikaKG

    It is a must-try, looks amazing, also the bread behind the hummus. Is it home-made? Could you give me some clue how to prepare the bread?
    By the way:-) congratulation on your beautiful and innovative blog, I’ve just discovered it.

  42. Julie

    I made peach crisp with my leftover almond pulp! Mixed it with some rolled oats, chia seeds, dates, and maple syrup and put on top of fresh Ontario peaches and baked! The house smells faaaaaaaantastic. I used to put this in the compost… never again!

  43. Sonnet

    Sarah, thanks for always inspiring me to try new things from scratch (homemade almond milk is next on my list!) and be resourceful with my food! Love it!

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