Submitted by: Gigi
Prep Time: 5 Minutes
Cook Time: 0 Seconds
Servings: 2
This is a great recipe to use when you make almond milk and have left over almond meal/pulp.
3 tbsp. lemon juice
1 tbsp. garlic powder
1 tbsp. onion powder
1 pinch sea salt
1 tsp. ground cumin
2 c. almond pulp
1 c. cooked chickpeas
1/4 c. tahini
Put the almond pulp and chickpeas in food processor and blend until finely chopped. Then add the tahini and spices. If it still seems dry, add a little coconut oil (1 teaspoon at a time) and process after each addition to obtain desired consistency. Place in airtight container. Freezes well too.
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