Raw Cashew Chickpea Hummus Recipes
RAW CASHEW HUMMUS - BEAN-FREE!
This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com
Provided by mayness
Categories Nuts
Time 3h15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
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.
RAW CASHEW CHICKPEA HUMMUS!
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
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 :).
CORN AND CASHEW HUMMUS
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
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 HUMMUS
Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
Provided by EMILKALIL
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time P3DT17m
Yield 20
Number Of Ingredients 7
Steps:
- Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
- Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
- Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.8 g, Fat 1.8 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 93.9 mg, Sugar 1.6 g
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