Replacing traditional sesame tahini with roasted cashews adds great flavour to this hummus.
1 540-mL can chickpeas, drained and rinsed well
1/2 cup roasted, unsalted cashews
1/4 cup olive oil
1 tbsp fresh lemon juice
1/2 tsp finely chopped garlic
1/4 tsp ground cumin
1/4 tsp salt
3-4 tsp water
Combine chickpeas with cashews, olive oil, lemon juice, garlic, cumin and salt in the bowl of a food processor. Purée until well combined.
Scrape down the sides of the bowl and continue blending, adding water gradually until hummus is the texture you like.
Protein 8g, Carbohydrates 23g, Fat 23g, Fibre 5g, Sodium 310mg.
Originally published in the Today's Parent August 2014 issue.