I'm no cook, but one area in the kitchen that I'm all about is how to create delicious "zero waste" foods, or recipes to prevent food waste and added compost by transforming leftovers and scraps into food.
This recipe is for a very simple and delicious almond pulp hummus, which uses the leftover pulp from blending and straining soaked almonds to create almond milk. Almond pulp serves as a great base in recipes like cookies, muffins, and more, but for this recipe the pulp serves as an alternative to chickpeas commonly found in hummus recipes.
1 cup of almond pulp*
1/4 cup of water**
1/4 cup of tahini
Juice of 1 lemon ~1/4 a cup (begin with less and add to taste)
2 cloves of garlic
2-3 tbsp of olive oil
2 tsp of garlic salt (or sub regular salt)
Optional: 1 tsp of apple cider vinegar***
Optional: chili flakes for garnish
Optional: green onion for garnish
*I freeze my leftover almond pulp in cubes to use whenever I need them, but fresh almond pulp seems to taste the best.
**You may need to add more water than this to achieve the smoothest consistency, but add water very slowly and use as little as possible. If you add too much, then the hummus will be watery. Personally, I prefer to add more olive oil to achieve the smoothest consistency.
***The more I make this recipe, the more I realize apple cider vinegar includes too much acidity and can take too much away from the citrus flavor added by the lemon. Start with just the lemon and slowly add the apple cider vinegar if more acidity is desired. Usually if I include the apple cider vinegar I end up needing to add more almond pulp to balance out the hummus.
Place all ingredients in the blender and blend until smooth.
Add water slowly to achieve a smooth consistency.
Add more of any of the ingredients to suit your taste. I usually add additional tahini, garlic salt, and olive oil for a creamier and richer end result.
Be cautious of adding too much apple cider vinegar though, it can quickly ruin a batch of hummus (sadly I've learned from experience).
Store in the fridge for ~5 days.