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Cashew Hummus

Recipes »  Appetizers  »  Dips and Spreads

Tasty hummus with cashews and chick peas.

 "Very good recipe. Hard to get the consistency right. Keep the juice from the chick peas as it comes in handy when trying to get the consistency right. If you run out of juice use olive oil." - hannab2

Yield: 12 Ready in 20 minutes

Cuisine: Middle EasternMain Ingredient: Beans

(4.3, 3) 100% would make again (reviews)

Favorite 12 people favorited
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Verified by stevemur

Servings          
Original recipe makes 12
1 cupCashews; Raw or roasted
1 15-oz canChick peas; Reserve liquid.
1/4 cupSesame tahini
2 tablespoonsolive oil
3 tablespoonsFresh Lemon Juice
3 clovesFresh garlic; peeled
1 teaspoonCumin; Toasted and ground
2 teaspoonsSmoked Spanish paprika

Cashew Hummus Preparation

Combine all ingredients in a food processor and puree until smooth. If needed, add reserved liquid from chick peas a little at a time until desired consistency is reached.

To serve, spread hummus on a plate. Drizzle olive oil over hummus and sprinkle paprika on top. Garnish with tomato wedges or slices of bell pepper, if desired. Serve with toasted pita, naan, or similar bread.

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Calories Per Serving: 146
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Cashew Hummus Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
Very good recipe. Hard to get the consistency right. Keep the juice from the chick peas as it comes in handy when trying to get the consistency right. If you run out of juice use olive oil.
3 years, 3 months, 1 weeks, 2 days, 16 hours, 8 minutes ago
4 years, 9 months, 8 hours, 54 minutes ago

[I posted this recipe.]
4 years, 9 months, 9 hours, ago

Tags

  1. Low Sugar
  2. Vegetarian
  3. Quick
  4. No Cook
  5. Hors dOeuvres
  6. Appetizers
  7. Beans
  8. Middle Eastern
  9. Side Dish
  10. Summer
  11. Savory

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