Almond Pulp Dip

Turn your leftover almond pulp into a delicious and simple dip! Serve with veggie sticks and enjoy as a healthy snack on the go!

What you need

  • 1 cup almond pulp (left over from a batch of Almond Mylk)
  • 1/2 cup raw tahini (if you don't have tahini, use sesame seeds*)
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil (extra for garnish, optional)
  • 1/4 cup water
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2-3 cloves garlic, minced
  • 1/2 tsp sea salt
  • Cracked pepper to taste (optional)

    How to make

    1. Combine the tahini or sesame seeds, apple cider vinegar, cumin, smoked paprika, garlic, salt, and olive oil in a high speed blender and blend until smooth.
    2. Add the almond pulp and water and blend again until really smooth. For best results, place the dip in the refrigerator for 2 hours before serving.
    3. Garnish with a little drizzle of extra virgin olive oil, cracked pepper and a sprinkle of smoked paprika.
    4. Store any leftovers in an airtight container in the fridge for up to 1 week.

      *Note: If you don't have tahini, no problem, just use the same quantity of sesame seeds and blend a little longer to break the seeds down. Voilà

      If the mixture is too thick when blending, add a little extra water or oil.

      Reviews (1 comment)

      • Ann On

        OMG! This tastes so good. I made it for my husband and he loved it. I can’t believe how easy it was to make and to not have to waste almond pulp is fantastic. We enjoy it with carrot and celery sticks. Perfect snack on-the-go. Love it Zesty!

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