About a month ago, Hailey and I were invited to a virtual potluck by the lovely ladies of The Pig & Quill and So…Let’s Hang Out. One thing that I love about food blogging–besides the food of course–is the foodie community that comes along with it. Since our blog’s inception approximately six months ago, the men and women of the food interweb have “virtually” embraced us with open arms, encouraging words and hours of recipe inspirations. So, of course we were excited to take part in the #soletspigout potluck … and, who doesn’t love a good ole’ fashioned potluck anyways?
Last weekend, I made my own almond milk. I grew up on homemade soymilk and thought, what the heck, I bet almond milk is not that hard to make either. It turns out I actually like the homemade milk better; it’s so much creamier and much better for the green smoothies I’ve been having for breakfast.
But, what to do with the leftovers? Though my mind tends to lean towards the sweet end of the spectrum, I wanted to try for something other than a baked good for once. Thus, I present Almond Pulp Hummus served with Rosemary-Raisin Almond Crackers.
P.S. Remember to check out the #SoLetsPigOut Potluck for some summertime menu inspiration and to check out the awesome giveaways!
Day 1: $225 Potluck Set from Mighty Nest
Day 2: Two (2) $50 Mini Shopping Sprees from iHerb.com
Day 3: Olive Oil Gift Set featuring Award-Winning Olive Oils from California Olive Ranch
Day 4: Sambazon Prize Pack (Smoothie Packs, Wooden Bowl, Recipe Book) AND California Almonds Gift Tote (Snack Almonds, Baking Almonds, Almond Flour + More!)
Almond Pulp Hummus (lightly adapted from My New Roots)
1 ¼ Cups of Dehydrated Almond Pulp (the nut meal leftover after making almond milk)*
1-2 Medium Garlic Cloves
4 Tbsp. of Lemon Juice
6-8 Tbsp. of Water
4 Tbsp. of Organic Tahini
1 Tsp. of Ground Cumin
¼ Tsp. of Cayenne Pepper
Salt and Pepper to Taste
In a high-powered blender, mince garlic cloves. Add the lemon juice, tahini, cumin, cayenne pepper and 2 tablespoons of water. Blend until creamy. Add the dehydrated almond pulp a few tablespoons at a time until everything is fully blended. Add the salt and pepper and the rest of the water one tablespoon at a time until the correct hummus consistency is reached.
*Note: I used dehydrated almond pulp because 1) there’s no way I can consume 7 cups of wet pulp before it would spoil, and 2) I want to use the pulp as a flour substitute for future recipes. You can easily dehydrate your almond pulp by spreading the wet pulp on a baking sheet and cooking it on your oven’s lowest temperature setting (mine goes down to 170 degrees) for 3+ hours. Store in an airtight container until you use it.
**Secondary Note: If you prefer making hummus with wet pulp, adjust how much water you add to the recipe. I’ve found that 2-3 tablespoons should suffice.
Rosemary-Raisin Almond Crackers (baking instructions from Against All Grain)
1 Cup of Dehydrated Almond Pulp
2 ½ Tbsp. of Olive Oil
6-8 Tbsp. of Water
2 ½ Tbsp of Raisins
2 Tbsp of Dry Rosemary
Preheat your oven to 350 degrees. Blend all the dry ingredients together in a high-powered blender. Add one tablespoon at a time of the olive oil and water until fully mixed. The nut dough should be slightly damp to touch. If not, you may need to add more moisture to the dough.
Form the dough into a ball and in between to pieces of parchment, roll the dough till about 1/8th of an inch thick. Using a sharp knife, carefully cut the crackers.* Transfer the parchment onto a baking sheet and cook for about 15 minutes or until the edges of the cracker dough start to brown. Remove from the oven, separate the crackers at the perforated lines, lower the oven’s temperature to 250 degrees and bake for another 5-10 minutes.
*Note: The cracker dough is pretty brittle at this stage, so cut with care.