Hummus is one of my favorite appetizers or snacks and making it is oh-so easy. Traditionally it is made with chickpeas, which are a legume, so for a protein/healthy fat packed paleo rendition, I tried giving Cashew Hummus a try. I recently had some Cashew Hummus at one of my favorite Dallas healthy restaurants, Origin Kitchen, and knew immediately I needed to recreate it in my own kitchen to share with you. Making this couldn’t be easier! You’ve gotta try it!
Here is just a classic flavored cashew hummus but have fun with some new flavors and spices in your kitchen to make it your own!
- 2 cups cashews
- 1/2 cup tahini (I prefer Soom brand)
- juice of 2 lemons
- 3 cloves garlic, minced
- kosher salt, to taste
- 1/2 tsp. cumin
- 1/4 tsp. cayenne (optional for heat)
- Place cashews in a bowl. Fill with water until the cashews are just covered. Let soak for at least 4 hours so that the cashews are soft.
- Drain the cashews.
- Place drained cashews in a food processor or blender.
- Add the tahini, lemon juice, garlic, cumin, salt. Blend until smooth-ish. Now, add 1/4 cup of water at a time and blend until the hummus reaches a hummus-like consistency. I ended up using 1/2 cup of water...but it really depends on how juicy your lemons are. you may need more or less than that.
- Serve with freshly cut veggies for dipping. Enjoy!