Cashew Hummus Recipes

REAL HUMMUS

Steps:

• In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
• Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

CORN AND CASHEW HUMMUS

Steps:

• Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

RAW CASHEW CHICKPEA HUMMUS!

Steps:

• In food processor or mortar and pestle grind cashews and garlic until small.
• Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
• Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
• That's it your ready to eat enjoy!
• How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

ROASTED RED PEPPER & CASHEW HUMMUS RECIPE - (4.5/5)

Steps:

• PLACE the red pepper (skin side up) under a hot oven broiler (griller) for around 10 minutes or until the skin blackens all over. REMOVE and cover the charred peppers with a clean dish towel or plastic wrap for 5 minutes to allow the steam to loosen the skin from the pepper flesh. PEEL off the blackened skins and roughly cut the pepper flesh into pieces. PLACE the roasted pepper, cashews, and remaining ingredients in a blender or food processor and blend until smooth, scraping the sides occasionally. Tip: Although the taste of freshly roasted peppers is superior, to save time you can use jarred roasted red peppers instead.

RAW CASHEW HUMMUS - BEAN-FREE!

Steps:

• Soak cashews for at least 3 hours.
• Drain and rinse cashews a few times.
• Place cashews and all remaining ingredients in a food processor.
• Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
• Puree in the food processor until well blended - it will be very thick.
• Add water 1/4 cup at a time until desired texture.
• Garnish with fresh parsley if desired.