Thanks to your questions and ideas we are discovering more and more interesting things about natural plant milks and the reuse of their pulp.
Today we are going to share Mikel’s brilliant idea of adding oat pulp to chickpea hummus.
- Oat pulp (resulting from making 1 litre of oat milk)
- 100 g of chickpeas (soaked for 24 hours)
- 1 lemon
- 3 garlic cloves
- 2 tbsp of oil
- 2 tbsp of cumin
- 2 tbsp of tahini (sesame paste)
- A pinch of salt
- Sweet paprika to decorate the hummus
- I make hummus without cooking the chickpeas. I like to leave them to soak for 24 hours and then put them in the mincer to mix them well. You could also use cooked chickpeas, but you need to keep one thing in mind: To make hummus with cooked chickpeas you only need to use the handheld mixer, whereas to make it with soaked raw chickpeas (the way I like it) you will need stronger blades. I use the chopper that comes as an accessory to the handheld mixer, as shown in the photo.
- Once the chickpeas have been chopped and mixed, add the juice of one lemon, 3 chopped garlic cloves and two tablespoons of oil and mix again for one more minute.
- Next add the 2 tablespoons of cumin, salt and oat pulp and mix well for one more minute.
- To finish add 2 tablespoons of tahini and continue mixing for one more minute using the mixer or the chopper.
- Once you have mixed everything together and you have a smooth mixture, put it in the fridge to rest for at least two hours and to let the taste of the garlic and cumin get stronger.
- You can serve it with a sprinkle of sweet paprika on top (optional).
- It will keep for 3 to 5 days in the fridge.
The hummus is like a vegan pâté that can be eaten spread on bread or as a dip for nachos or vegetable sticks (carrot, celery….).
This hummus is delicious and nourishing since it contains the vegetable protein from the chickpeas, the calcium and iron from the sesame seeds (tahini), the unsaturated fats from the sesame and olive oil, the fibre and Vitamin B from the oats and all the antibiotic power of the raw garlic… In a nutshell, a delicacy that is easy to make and super nutritious!
Thanks Mikel for your contribution which has inspired us so much.
After seeing the success of the hummus, we tried adding leftover oat milk pulp to guacamole… and voilà!
It was delicious.
Feel free to try it! You’ll be surprised!
Add pinterest feature! Your content is amazing.
Thanks for your feedback Stef, I’ll do!
Can I use the left over chickpea pulp from making Burmese tofu? 🤔
Sorry, I don’t quite understand your question. Tofu is made with the concentrated milk, not with the pulp, because you have to heat it and boil it to thicken it.
Do you propose to make a second extraction of the chickpea pulp to make a new chickpea milk?
In this case, this milk from the second extraction will be lighter, will have half the nutrients of the first and will probably not thicken much.
If you mean making tofu with the pulp directly, I don’t know the system and I don’t think it will work, but it is best to experiment. If you discover it, we will be happy to know the recipe 🙂
With the pulp you can make perfectly, veggiburgers or socca. Here are some links to give you ideas. Cheers!