Recipe by our recipe editor, Aleigh Michelle
What can you do with the pulp from juicing? As certified Pulp Experts (yes, we gave ourselves that title), we get sooooo many questions from our friends and fam about what to do with all types of leftover juice pulp.
What can you do with leftover carrots after juicing? In this blog post, we're exploring a favorite recipe using carrot juice pulp : carrot pulp hummus!
Can you eat carrot pulp?
Yes! By some estimates, pulp contains two-thirds less sugar than your standard fresh carrots, but still contains half of the nutrients (some are soluble in water, and more present in the juice, but others remain in the fiber) and 95% of the original fiber of whole carrots.
Long story short - you should most definitely not let that carrot pulp go to waste! It's full of the good stuff.
How long is carrot pulp good for?
We don't recommend you store it fresh for more than a few days, as the shredded carrot pulp contains more surface area for all types of microbes that want to digest that fresh pulp. It will go bad much faster than whole carrots, on the order of a few days, even when stored in the fridge.
This carrot pulp recipe is vegan, gluten-free, easy and most certainly a delicious way to use that leftover carrot pulp.
Follow along our recipe below, or keep scrolling if you'd prefer to watch our video tutorial on how to make this simple, delicious carrot hummus.
Roasted Carrot Pulp Hummus
Prep time: 10 MinCook time: 20 HourTotal time: 20 H & 10 M
This is a great way to use up left over pulp from juicing or if you have some flimsy carrots that need to be used up.
Ingredients
Ingredients
- 3 carrots, shredded OR 1/2 c carrot/veggie pulp
- 1 tsp coriander
- 1 tsp cumin seeds
- 1 lemon, halved
- 1 tbsp olive oil
- 2 tbsp tahini
- 1 clove garlic
- 1 can chickpeas, drained and rinsed
- Salt and pepper
Instructions
Instructions
- If you do not have carrot pulp on hand I recommend shredding or chopping your carrots.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and put your carrot pulp, shreds, or pieces on it along with your cumin, coriander, and halved lemon face down. Coat with olive oil, salt, and pepper. Toss to combine. Bake for 20 minutes.
- Using a high speed blender or food processor. Place roasted carrot, juice of the lemons, chickpeas, tahini, salt, and pepper. Blend until smooth adding dashes of olive oil or water to help emulsify.
- Serve immediately pairing it with any flavor of Pulp Pantry chips! Enjoy.
Our Pairing Suggestion:
Carrot Pulp Hummus + Barbecue or Sea Salt Pulp Chips. Divine!
Watch the Recipe Video:
About Pulp Pantry
Pulp Pantry turns overlooked resources like upcycled vegetable juice pulp into wholesome everyday snacks that make it convenient and delicious to eat more servings of vegetables and fiber. Pair them with dips, top them on your salad, or dig in as an afternoon snack. A delicious, satisfying, crunchy, nutritious snack for every day (hello extra veggies, and fiber).
With 5g fiber & prebiotics in each serving, Pulp Chips the best go-to snack to satisfy cravings and hunger.
Try all four of our delicious flavors: Barbecue, Salt n' Vinegar, Jalapeño Lime, Sea Salt.
