Prep 3 hrs
Cook 15 mins
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
- 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)
- 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.
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.