Use and Reuse: Almond Hummus

I loved making almond milk over the weekend (shout out: way to go Mom and Dad for learning how to make it, and for making a fresh batch last night!), but didn't think about the fact that the process would yield both delicious nut milk and a bunch of ground nut pulp.  I wanted to do something to make use of the almonds to make sure they didn't go to waste.  The result: almond hummus! Here's how...

Nut Pulp Hummus
Inspired by My New Roots

1 small garlic clove
2 tablespoons tahini
Juice of 1 lemon
5 tablespoons water
1 teaspoon olive oil
Salt, pepper, spices to taste

1.  Mince garlic by pulsing in the food processor a few times.
2.  Add tahini, lemon juice, water, olive oil, salt, pepper, and other spices if you like (I used a small pinch of cumin and a small pinch of cayenne).  Process for a few seconds until combined.
3.  Add nut pulp gradually, processing with every few spoonfuls added.  If the texture seems to dry and crumbly, add more water/olive oil until the texture smoothes out and is to your liking (it took me another drizzle of oil and 1-2 tablespoons of water).

We enjoyed the hummus tonight as a snack while waiting for dinner to cook, scooping up the deliciousness with carrot and red pepper sticks.  I would also love this spread on toast with avocado for a light lunch!

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