Cashew Hummus

Cashew Hummus 3

I love hummus.

it's so creamy.

So smoooooooth.

It's a delicious, healthy snack thank can be used as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini. You can also use hummus as a condiment for wraps like this or this, mushroom stuffing, and sandwiches. But, what happens when you're craving hummus and realize you don't have all the ingredients that you need? That's what happened this weekend. I got creative with what I had.

This recipe takes traditional hummus and replaces the tahini with raw cashews. It's delicious and creamy.

A healthy note... Cashews are loaded with magnesium, zinc, iron, and vitamins B1 and K. This raw version of a classic favorite brings you the flavors you love with nutrients and enzymes intact.

Cashew Hummus 4
Cashew Hummus 2
Cashew Hummus 1

What You'll Need

.5 cup soaked raw cashews*
1 cup garbanzo beans (chickpeas)
Juice from 1 fresh lemon, or to taste
1/4 cup water
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon paprika
Pinch of sea salt, to taste

What You'll Need To Know

Combine the soaked cashews, garbanzo beans, lemon juice, extra virgin olive oil, onion, powder, and sea salt in a Vita-Mix or food processor and blend until the ingredients are smooth and creamy. Serve in a glass or ceramic dish and sprinkle paprika over it.

Side Notes

If it needs more silky body, add a little more extra virgin olive oil. If you like a stronger garlic taste, add more garlic. Adjust the seasonings to your liking.

If your lemon does not yield enough juice, you may need more liquid; use two lemons if you need to. Taste test!

Store in the fridge in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.


*How to Soak Cashews for Cashew Cream

What You'll Need

1 cup organic raw cashews

Fresh filtered water

What You'll Need To Know

You'll want to rinse the raw cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water. Cover the bowl with a clean cheese cloth or tea towel and let them soak for two hours. Drain the water and use in recipes.