Cashew Hummus
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Cook time: 
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Yield: about 2 cups hummus
Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.
  • 1.5 cups dried chickpeas, soaked in cold water overnight and cooked (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
  • 2 lemons, juiced (3 ounces)
  • 2-3 garlic cloves, peeled and crushed
  • a big pinch of kosher salt
  • 4 tablespoons cashew paste aka cashew butter OR use peanut butter or any othernut butter; feel free to experiment! (1.5 ounces)
  • additional flavorings of your choice
  1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
  2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
  3. Add the rest of the ingredients and puree in food processor or mix well for a chunkier hummus. Adjust the seasonings to taste.
Recipe by parsley sage sweet at