This dip uses almond pulp which is leftover from making Almond Milk.

The zucchini in the dip lightens the texture of the dip. Use this recipe as a base to play around with flavours either using essential oils or herbs and spices.

Almond and Zucchini Hummus

A great way to use up left over almond pulp from making Almond Milk
Prep Time15 mins
Course: Snack
Cuisine: Snack
Keyword: Almond Pulp, Dip, Snack
Servings: 1 cup
Author: Vicki Cook

Equipment

  • Blender

Ingredients

Prior Prepration:

  • Make Almond Milk for almond pulp

Directions:

  • 1 cup almond pulp from making Almond Milk
  • 1/4 cup zucchini peeled
  • 1 Tbs tahini un hulled
  • 1 - 2 small garlic cloves
  • 2 Tbs lemon juice
  • 1 pinch fine celtic sea salt
  • 1/4 cup water
  • 1 - 2 drops cilantro essential oil
  • 1 pinch smoked paprika

Instructions

  • Place all ingredients except Cilantro essential oil into a blender and process until smooth
  • If too thick add a bit more water
  • Pour hummus into a bowl and add 1 drop Cilantro essential oil and mix. Taste and if required add another drop of Cilantro essential oil
  • Sprinkle with smoked paprika and serve with vegetable sticks or crackers

Notes

Ensure the essential oil you use if of the highest quality and is ingestible. I use doTerra essential oils as they are of high quality. 
If you do not have essential oils you can substitute 2 - 4 Tbs of coriander leaves. 
Store:
Almond and Zucchini Hummus can be stored in an airtight container in the fridge for about 3 days.