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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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
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.
Add remaining ingredients and blend 1 min/speed 7, stopping as needed to scrape down sides of bowl and lid.
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.
Place into serving bowl, and garnish with additional EVOO, lemon juice and thyme sprigs. Serve with vegetables or crackers of choice.
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.
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