We’re big hummus eaters in our house, up to this date I’ve got three chickpea hummus recipes on this blog, a quick green herb hummus, a labor intensive but super creamy hummus with peeled chickpeas and our latest favorite an Israeli style hummus . I’m not a hummus purist though, my sister makes an awesome roasted pumpkin and chickpea hummus and last summer I was quite infatuated with a roasted red pepper and chipotle in adobo hummus but this cashew hummus is like wow!.. really, really good and my family’s new favorite.
I didn’t even know cashew hummus was a thing until I sampled it at a fancy wholefoods store. I immediately took note of the ingredient list and knew I had to go home and make a hacked version of it. For all those people out there who don’t think they need another hummus in their lives you need to make this and preferably double the recipe because it goes quickly. The almond meal was in the store-bought version, it’s not strictly necessary but I had some almond meal in the fridge and added some a few times and it does add an extra dimension. The chipotle hot sauce is optional too, I’ve got some on hand and I’m adding to everything at the moment. Remembering the red pepper and chipotle adobo hummus from last summer makes me think they would pair brilliantly with a cashew nut base so I might try that next. You need to soak the cashews for at least three hours (overnight is best) so this hummus needs a little bit of forethought but as we approach the rolling heat waves of late summer the upside is you don’t have to turn on the stove or cook anything.
Cashew nut hummus
- 1 cup of raw or natural cashews soaked for at least 3 hours
- 3 heaped tablespoons of tahini
- 3 tablespoons of olive or macadamia oil
- 1-2 cloves of garlic (crushed)
- 1-2 lemons juiced ( I prefer this hummus extra lemony)
- 1 teaspoon cumin
- 2-3 tablespoons almond meal (optional)
- salt and freshly ground pepper to taste
- Chipotle hot sauce (optional)
- Soak cashews for at least three hours or overnight.
- Drain and rinse cashews. Place cashews, tahini, garlic, cumin and oil in food processor and process while adding lemon juice. The hummus will be very thick at this point gradually add about 1/4 cup of water until hummus is very creamy. Season to taste with salt, pepper and chipotle hot sauce (if using)
- Serve in a bowl garnished with olive oil, paprika and chopped parsley. This hummus keeps well in the fridge for at least five days.