Raw! Rah! Raw?

So, I was at the grocery store yesterday and I went to grab my usual tub of hummus and realized. GASP! This is NOT RAW! But I love hummus, how will I cope!?
Leave it to My New Roots to solve my problems! Check out her recipe for hummus, her base is the leftover pulp from making nut milks! (nut milk is super easy to may btw, I’ll post a video soon)
Raw Nut Pulp Hummus Ingredients: 1 ¼ cup nut pulp (leftovers from making nut milk from this recipe) 1 fat clove garlic 4 Tbsp. lemon juice 2 Tbsp. water 4 Tbsp. raw tahini (or other raw nut butter) 1 tsp. ground cumin ¼ tsp. crushed chilies or cayenne pepper pinch sea salt + pepper Directions: 1.	In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.2.	With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached. 3.	Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!) If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life: •	Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food. •	Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container. 

So, I was at the grocery store yesterday and I went to grab my usual tub of hummus and realized. GASP! This is NOT RAW! But I love hummus, how will I cope!?

Leave it to My New Roots to solve my problems! Check out her recipe for hummus, her base is the leftover pulp from making nut milks! (nut milk is super easy to may btw, I’ll post a video soon)

Raw Nut Pulp Hummus 
Ingredients: 
1 ¼ cup nut pulp (leftovers from making nut milk from this recipe
1 fat clove garlic 
4 Tbsp. lemon juice 
2 Tbsp. water 
4 Tbsp. raw tahini (or other raw nut butter) 
1 tsp. ground cumin 
¼ tsp. crushed chilies or cayenne pepper 
pinch sea salt + pepper 

Directions: 
1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.
2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached. 
3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!) 

If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life: 
• Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food. 
• Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container. 

  1. narcononsense reblogged this from rawfoodforreal and added:
    Hummus (Nut Pulp) TRY
  2. mmmcaroline reblogged this from rawfoodforreal
  3. avocadoconut reblogged this from rawrahraw
  4. manger-sain reblogged this from yummyrawfood
  5. raw-food-porn reblogged this from veganslikeitraw and added:
    nut hummus
  6. brawvegan reblogged this from rawrahraw
  7. rawfoodforreal reblogged this from rawrahraw
  8. eatwellandloveyourself reblogged this from veganslikeitraw
  9. sexaholicrus reblogged this from rawrahraw
  10. splashinpaint reblogged this from eatsloveforbreakfast
  11. yummyrawfood reblogged this from rawrahraw
  12. veganopoulou reblogged this from rawrahraw
  13. rawrahraw posted this