Raw Nut Pulp Hummus

Raw Nut Pulp Hummus

This is Raw Nut Pulp Hummus recipe and it is great because it uses nut pulp you may have left over.



  • 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




  • In a food processor, pulse to mince garlic. 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. 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!)




This is a great Raw Nut Pulp Hummus recipe. It is both healthy and tastes great! It takes leftovers from making nut milk so you throw away less.





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