Almond Pulp Hummus

Good use of leftover almond pulp from making almond milk.  This is just as good, if not better, than real hummus.  However, it does not keep NEARLY as long as real hummus.  Best to eat it within a day or two.

1 c. almond pulp  

Juice of 1 lemon

1/2 c. tahini

2 cloves garlic

salt

cumin

olive oil

Puree in food processor until creamy and garlic cloves are fully incorporated.  Add olive oil slowly until creamy consistency is achieved.