Recipe by mayness
This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com
Top Review by aliwessel
This was SO good. Was going to try the variations, but the plain recipe was delicious as is. I only had one lemon, so I grated the zest, squeezed in the lemon juice, and added 1 cap full (about 1 tsp) of raw apple cider vinegar - my go-to when I don't have enough lemon/lime. Oh, this is so good. You have to try it. I need to make a double batch next time. I love cashew hummus. This makes me want to eat more veggies, so I can dip them in hummus.
Thank you to this recipe's creator - yummy!
P.S. Not only does unpasteurized ACV improve the flavor of things like guacamole and hummus with its slight hint of sweet, but it helps create stable blood sugar, a good thing for anyone who has diabetes.
- 1 cup raw cashews
- 1⁄4 cup tahini
- 1⁄3 cup lemon juice
- 2 garlic cloves, crushed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 25 canned olives (optional)
- 1 roasted red pepper (optional)
- 1⁄2 teaspoon paprika (optional)
- 6 sun-dried tomatoes (optional)
- fresh parsley (optional)
Directions See How It's Made
- Soak cashews for at least 3 hours.
- Drain and rinse cashews a few times.
- Place cashews and all remaining ingredients in a food processor.
- Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
- Puree in the food processor until well blended - it will be very thick.
- Add water 1/4 cup at a time until desired texture.
- Garnish with fresh parsley if desired.