Almond Pulp Hummus and Crackers

Snacks | July 25, 2014 | By


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
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.






    • Leave a Reply

      July 25, 2014

      Thank you! I’m glad to “meet” you too! Can’t wait to peruse more of your tasty recipes. :)

    • Leave a Reply

      July 25, 2014

      Thanks Kloe. :) Let me know if you have a chance to try out the recipe!

  1. Leave a Reply

    Tasty Yummies
    July 25, 2014

    OK yup, I just adore ways to use up the almond pulp. I have SOOOO much of it myself. This is just a brilliant recipe!!
    So excited to have found you and your site through the potluck! Yay

    • Leave a Reply

      July 25, 2014

      Thank you! I’m glad too! I’m super excited to try your mini tarts… Add goat cheese to anything and you peak my interest. 😉

  2. Leave a Reply

    Gina @ So Let's Hang Out
    July 25, 2014

    YAY! Thanks so much for joining us for this bloggy-block-party-of-epic-potluck-ery! This is such a great use for almond pulp! As someone who is all about trying to find ways to reuse that stuff, I’m SUPER into this. <3

    • Leave a Reply

      July 25, 2014

      Thanks Gina! Hailey and I were really happy to be part of the potluck. Thanks for including us! I’m really excited for all the new recipe inspirations too. :)

  3. Leave a Reply

    Claire Webb
    July 25, 2014

    Such a great idea to use up what would have been Almond Milk waste. Well done! This is going on my Pinterest board, stat!

  4. Leave a Reply

    July 25, 2014

    I’ve never used my almond pulp in this way! Thanks for the cool suggestion and it’s lovely to “meet” you through this potluck. :)

    • Leave a Reply

      July 28, 2014

      Thanks Kris! We’re glad to “meet” you too and I look forward to exploring more of your recipes. :)

  5. Leave a Reply

    July 28, 2014

    What a clever way to use up almond pulp! I’ll share this with my friend who makes her own almond milk. :) Glad to have found you through this potluck!

    • Leave a Reply

      July 28, 2014

      Thanks Ileana! It’s nothing in comparison to your lovely peach and plum crisp though. I cannot wait to try it out. :) Lovely to “meet” you!

  6. Leave a Reply

    July 28, 2014

    Ladies! This is a brilliant use of almond pulp – seriously super inventive! And thanks so much for bein’ a part of the potluck. I owe Joel (that asian kid from SF — we’re kinda related by blood whether he likes it or not) a favor or like five lattes for introducing me to you guys. Love it. :)

    • Leave a Reply

      July 28, 2014

      What a small world! I’m glad Joel “introduced” us! I know that both Hailey and I had a ton of fun coming up with the potluck recipes. Thanks for thinking of our little blog! :)

      • emily
        July 29, 2014

        Oh, I’m so glad to hear it! Looking forward to seeing what else you ladies come up with as the blog continues to grow! :)

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