01.30.18

Cashew Hummus

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! 

Cashew Hummus
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Ingredients
  1. 2 cups cashews
  2. 1/2 cup tahini (I prefer Soom brand)
  3. juice of 2 lemons
  4. 3 cloves garlic, minced
  5. kosher salt, to taste
  6. 1/2 tsp. cumin
  7. 1/4 tsp. cayenne (optional for heat)
  8. water
Instructions
  1. 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.
  2. Drain the cashews.
  3. Place drained cashews in a food processor or blender.
  4. 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.
  5. Serve with freshly cut veggies for dipping. Enjoy!
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  • Amy
    January 31, 2018 at 4:04 am

    Are the cashews raw?

    • Alex
      January 31, 2018 at 2:27 pm

      Either way it’s fine. I use dry, roasted cashews because I like the flavor more.

  • Anne
    February 10, 2018 at 5:07 am

    This recipe looks great! I was wondering if you knew how long this would last if made and kept in the fridge?

    • Alex
      February 21, 2018 at 3:44 pm

      It keeps well for about 1 week.