Cashew hummus
Cashew Hummus is a delightful twist on a classic favourite. This version combines the traditional hummus recipe with the rich and creamy texture of roasted cashews, promising a flavour-packed experience that's both satisfying and indulgent.
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup Lion roasted cashews
- 2 cloves garlic, minced
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2-4 tablespoons water, as needed
- Optional toppings: drizzle of olive oil, a sprinkle of paprika, chopped fresh parsley
- Combine the drained chickpeas, roasted cashews, minced garlic, tahini, lemon juice, olive oil, ground cumin, and salt in a blender.
- Blend the ingredients together until it turns smooth and creamy and scrap down the sides of the bowl when needed to ensure everything is well combined. When it turns too thick, you can add 1 tbsp water at a time until the consistency is achieved.
- Taste and adjust the seasoning if needed. Add extra salt or lemon juice for taste if you prefer.
- Once the hummus turns smooth and creamy, transfer it to a bowl.
- Drizzle a little olive oil over the cashew hummus & sprinkle the paprika for extra flavour and visual appeal. You can garnish it with chopped parsley.
- Serve the roasted cashew hummus with your favourite dippers, such as pita bread, crackers, and vegetable sticks, or use it as a spread in sandwiches or wraps.
- Serving size: 2 tbsp
- Calories: Approximately 100-120 calories per serving
- Total Fat: Around 7-9 grams
- Saturated Fat: Approximately 1-2 grams
- Cholesterol: 0 milligrams
- Sodium: Around 150-200 milligrams (depending on added salt)
- Total Carbohydrates: Approximately 8-10 grams
- Dietary Fiber: Around 2-3 grams
- Sugar: Less than 1 gram
- Protein: Approximately 3-4 grams
