April 25th, 2024
Recipes
Cashew Hummus
Valentina P
- Difficulty
•
- Time 10" plus soaking
Easy Cashew Hummus! No chickpeas needed, thanks to the natural creaminess of blended raw cashews. See the notes below for more flavor ideas.
How To MakeDiet Type: Plant-based
Shopping List
- 1 3/4 cups raw cashews, soaked in hot water for 30 minutes
- 1/2 cup water
- 6 tablespoons lemon juice
- 1/4 cup tahini (Note 1)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin (Note 2)
- olive oil, for topping
Instructions
- Step 1: Drain and rinse the cashews. Add all of the ingredients to a food processor. Pulse until the hummus is super smooth, scraping down the sides and bottom as needed.
- Step 2: Taste, and adjust the seasonings as needed — add more cumin for extra flavor, a bit of salt, or more water if it seems a bit thick. Keep in mind that the particular brand of tahini used will affect the consistency.
- Serve: Transfer the hummus into a serving bowl and top with a drizzle of olive oil. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter. Our favorite is this one. Note 2: Like a little kick? Substitute the cumin for .25 teaspoon of cayenne pepper. Note 3: Flavor ideas? Try adding 1/2 cup of roasted bell pepper, beets, or butternut squash here. Substituting ground coriander for the cumin is also delicious.
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What you should eat next
Cashew Hummus
PT10M 1 3/4 cups raw cashews, soaked in hot water for 30 minutes 1/2 cup water 6 tablespoons lemon juice 1/4 cup tahini (Note 1) 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon cumin (Note 2) olive oil, for topping Gluten Free Paleo Vegan Low-Carb 8 Servings
Ingredients:
