Originally published in the Today’s Parent August 2014 issue.
Cashew Hummus
By Eshun Mott36
PREP TIME
5 min
Makes
2 cups
Replacing traditional sesame tahini with roasted cashews adds great flavour to this hummus.
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 321,
- Protein
- 8 g,
- Carbohydrates
- 23 g,
- Fat
- 23 g,
- Fibre
- 5 g,
- Sodium
- 310 mg.
