Paleo / Vegan Nut Milk Pulp “Hummus”

Hummus and I broke up awhile ago, but we have a lot of history that I’ll never forget. We had a lot of good times together, and we didn’t end on bad terms. When I see hummus now, it makes me nostalgic.

I haven’t had real hummus in two years since going paleo, but it was a staple in my diet for most of my life. I was a hummus addict. I went through at least five containers of Sabra hummus a week  – it was my go-to afternoon snack before volleyball practice. That, or chips and salsa. I was a different creature back then.

I will not deny that hummus is incredibly delicious. However, it did give me major digestive problems, so removing it from my diet wasn’t that difficult for me. Hummus isn’t something I crave anymore, but sometimes I think it would be nice to have. You know, just for old time’s sake. That ex you think about every so often.

On a seemingly unrelated, but actually very related, note, one thing I don’t like about making my own nut milk at home is that I have a bunch of leftover pulp, and I never know what to do with it. A lot of people make energy balls with the leftovers, but I’d rather have something savory. Better yet, something… saucey.

Which brings me to… nut milk pulp hummus! Basically, you can use the thickness from the leftover nut milk pulp to create a paleo-style, vegan hummus that’s oh-so-delicious. No chickpeas, no problem! Anyone who knows me knows that I refuse to waste any food. I eat every last bit, and this is by far my favorite way to use up my leftover nut milk pulp. NEVER throw it away!

I make my nut milk at home by straining it through my Ellie’s nut milk bag and squeezing out all of the excess liquid. (You can use the code “lovely10” for 10% off your nut milk bag at checkout! It’s seriously the best nut milk bag I’ve found, and it can be used for other things, as well.) What’s left behind after straining is a good amount of pulp that will act as the base of your “hummus.”

The best part about this is how creative you can be! THE SKY IS THE LIMIT. I honestly make a different “hummus” every time I do this, because I always like to try different flavor combos. And I always have different ingredients on hand. This is also ideal for those of us who have food intolerances, because most pre-made dips and spreads contain foods that commonly cause digestive distress, like garlic and onions. When you make your own hummus, you can choose exactly what goes in it – and you can leave out anything that doesn’t agree with your body.

I’ve made this with a number of different nuts – almonds, walnuts, and pecans – and they all taste amazing! I provided the recipe for the “hummus” I’ve been making recently, but feel free to be creative and just use whatever ingredients your heart desires! I’m still on my health protocol and can’t have a number of foods that I wish I could add into my own paleo hummus, so I’ll have to wait a bit to test out some flavor combos I have my eyes on. Some yummy combos to try:

  • Lemon juice, garlic, tahini, olive oil, salt, pepper
  • Roasted red peppers, lemon juice, onions, salt, pepper, avocado oil
  • Tomatoes, cayenne pepper, lemon juice, olive oil, salt, pepper

The possibilities are endless! I recommend tossing some ingredients in, blending, tasting, and adjusting as you go. Experimenting is the best part!

You can use this to top off a salad, to dip your veggies in, to put on top of chicken or fish, or just to spoon by itself. It’s that good. It also thickens up the longer you leave it in the fridge, and it should last about a week.

Paleo / Vegan Nut Milk Pulp “Hummus”


  • 1/2 cup nut milk pulp (this is what I get from making 4 cups of nut milk)
  • 1/4 cup basil
  • 2 tsp salt
  • 1 tsp pepper
  • 4 tbsp Apple Cider Vinegar, Coconut Vinegar, or Lemon Juice
  • 2 tbsp olive oil
  • 1.5 tsp paprika
  • about 10 cherry tomatoes (I like to roast them first if I have time)
  • Enough water to thicken/blend (about 1/4 cup)
  • (Other ingredients that would be fun to add and play around with – garlic, onions, tahini/sesami seeds, cumin, cayenne pepper, roasted red peppers, sun-dried tomatoes, oregano…)


  1. Add all ingredients into a blender or food processor and blend/pulse until well incorporated. Add more liquid if it’s too thick.
  2. Store in the fridge until ready to eat!

If you make your own nut milk pulp “hummus,” let me know what you like to put in it! I would love to try your favorite combo!

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