I’ve really missed hummus since adopting my caveman (or cavewoman) lifestyle. But cashews are really the backbone of so many Paleo remixes, I don’t know what I’d do without them. This cashew hummus is so delicious, not just in color and texture, but also in flavor that I don’t know if even my standard American diet comrades would know the difference. Raw cashews lead the way in this recipe, followed by tahini, which you can make yourself as well. The garlic, lemon and spices are really what create the hummus flavor we all know and love. This Mediterranean bastion of a classic is so interesting and delicious, my friends really don’t know what they’re missing.
Total Time to Make: 10 minutes
Prep Time: 5 minutes*
Cook Time: 5 minutes
- 1 1/2 cup raw cashews
- 1/4 cup tahini
- Juice of 1 lemon
- Zest of 1 lemon
- 2 garlic cloves
- 1 tablespoon olive oil
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 teaspoon cumin
- 1/2 teaspoon Celtic sea salt
- 1/4 cup roasted red peppers (or 4 – 6 sundried tomatoes)
- Soak cashews for 4 hours in enough water to cover well. Drain and rinse.
- Add all ingredients to food processor or bullet blender and process until smooth.
- Slowly add liquid of your choice, such as water or oil, to mixture and continue blending until desired texture is reached.
- Scrape into serving dish. Sprinkle with paprika and pine nuts or garnish with parsley if desired.
- Serve room temperature or chilled.
Cashews, as you know by now, lend themselves to so many flavors, it would be a crime not to encourage you to come up with hummus concoctions of your own. Try sundried tomatoes, olives, roasted red peppers, jalapeño, cilantro, anchovies… go wild! You won’t be disappointed, I promise!