Nut Milk Pulp Hummus
WOW, tasty, raw, and such a great way to use up any nut milk pulp you probably just have laying around right? (Well you will after you make the nut milks from my Merry Christmix Too e-book, so hop to it!) I can almost guarantee that no one will know this is not your usual hummus.
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Need
- 50 Grams sesame seeds
- 30 Grams sesame oil
- 3 cloves garlic
- 1 Teaspoon pink salt flakes BUY
- 1 Teaspoon cumin seeds
- 2-3 sprigs fresh thyme, foliage only
- 200-300 Grams nut milk pulp, slightly frozen
- 100 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- Juice 1 lemon
Do
- 1
Place sesame seeds and oil, garlic, salt and cumin seeds into Thermomix bowl and blend 1 min/speed 5–6 stopping occasionally to scrape down sides of bowl and around blade.
- 2
Add remaining ingredients and blend 1 min/speed 7, stopping as needed to scrape down sides of bowl and lid.
- 3
Depending on the amount of nut milk you extracted from your nuts, you may need to add more lemon juice or oil or both. You need to achieve the texture of hummus, creamy and smooth.
- 4
Place into serving bowl, and garnish with additional EVOO, lemon juice and thyme sprigs. Serve with vegetables or crackers of choice.
More
I use toasted sesame oil. If you are adhering to a strict raw diet, use untoasted. The toasted sesame oil has a lot more flavour, less bitter and more palatable.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
