Corn And Cashew Hummus Recipes

CORN AND CASHEW HUMMUS

Corn and Cashew Hummus image

The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!

Provided by BEDTIMEBEAR

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups corn kernels, thawed if frozen
1 cup cashews
1 teaspoon lemon juice, or more to taste
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

Steps:

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

Nutrition Facts : Calories 270.1 calories, Carbohydrate 28.6 g, Fat 16.5 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 367.1 mg, Sugar 4.6 g

RAW CASHEW CHICKPEA HUMMUS!

Raw Cashew Chickpea Hummus! image

Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!

Provided by Jazmina

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups chickpeas (sprouted)
1/2 cup cashews (raw)
2 garlic cloves
1/4 cup extra virgin olive oil (cold pressed)
1 lemons (juiced) or 1 lime (juiced)
1 inch ginger (grated)
1 teaspoon sea salt
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1/2 teaspoon pepper (ground)
1/4-1/2 teaspoon cayenne
1 pinch turmeric
1 pinch cinnamon
2 tablespoons cilantro (optional)
2 tablespoons mint (optional)

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 :).

CASHEW CARROT "HUMMUS"

Cashew Carrot

A tasty alternative to the chickpea classic---sweetened with carrots that add a lovely color to this versatile spread. Makes a great sandwich in a wheat pita pocket with onion, lettuce, and tomato...

Provided by La Dilettante

Categories Spreads

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup raw organic cashews
1/2 cup yellow onion, chopped coarsely
1 cup baby carrots, chopped
1/4 cup cilantro leaf, chopped
1/4 cup fresh basil leaf, chopped
2 garlic cloves
2 tablespoons lemon juice
3 tablespoons olive oil
salt and crushed red pepper flakes

Steps:

Soak carrots in water overnight. Drain well, and put into food processor with remaining ingredients, pulse several times until mixture is smooth. Add more oil if too stiff.

Nutrition Facts : Calories 77.5, Fat 6.5, SaturatedFat 1.1, Sodium 61.5, Carbohydrate 4.2, Fiber 0.6, Sugar 1.1, Protein 1.5

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