1 cup raw cashews
1/4 cup tahini (I use sprouted sesame seed butter to ensure quality tahini product)
1/3 cup lime juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
Chopped fresh parsley, for garnish (optional)
A drizzle of olive oil on top (optional)
Preparation (this took me 25 minutes to make and very little time to make disappear ;-)
I soak the cashews in a glass bowl of water for eight hours. It is really helpful to do this a night before you wake up on a day off. You can also put them to soak on your way out the door in the morning if you want to make it later. If this is too much of a time commitment, soak them for at least three hours. Drain and rinse. I do this several times and then shake all the extra water out and place them in a bowl. I use my immersion blender or break them up with my hands depending on how chunky you like it. I like really chunky cashew hummus. You can also use a food processor at this point.
I toss the rest of ingredients in the bowl and use the immersion blender or (food processor) to blend. Stop when you have your desired chunkiness. If you blend it to a puree it will be very thick. Slowly add a 1/4 of a cup of water until you like the texture. The more water you put in the thinner the hummus be. I to only use a little water so that it is thick and easy to lift with a cucumber or a carrot like the hummus you can buy from the store. I did not use garlic, cumin, or parsley because these tend to be a bit upsetting for my stomach and to hot in terms of balance and Chinese medicine. I also used lime instead of lemon and yet feel free to use what you like!
Drizzle a bit of olive oil on top.
ABSOLUTELY love this! It’s so rich and satisfying and it digests well.
I got this recipe idea from the Whole9 website (the recipe is from Mel over at Dino-Chow recipes). These folks are so helpful when trying to keep things interesting! Cashew Hummus is soooooo good. I don’t miss the chickpeas and my stomach doesn’t hurt after I eat hummus now. I hadn’t realized until this past couple years how hard chickpeas (and legumes in general) were for me to digest.
The Whole9 also provides variations to the recipe:
Olive: Add black olives to the mixture before blending. For canned olives, 20-30 is a good number. For fancier cured Greek olives, start with 10-15 and add more to taste.
Roasted Red Pepper: Add 1-2 roasted red peppers and 1/2 teaspoon paprika to the mixture before blending. To roast peppers, cook on a grill or under the broiler until charred and soft. Place in paper bag for 10 minutes, then peel. Or take the easy route, and buy them in a jar at the store.
Sun-dried Tomato: Add 5-7 sun-dried tomatoes to the mixture before blending.