A Creamier Kind of Hummus
Traditional hummus is already a pantry staple, but soaked Sunfood Cashews and homemade cashew butter take its texture to another level. Their naturally rich, buttery quality creates an ultra-creamy dip without sacrificing the bright, lemony flavor and bold garlic notes you expect from hummus.
Along with satisfying healthy fats and plant-based protein, cashews offer minerals including magnesium, copper, and zinc to support immune health and bone strength. Chickpeas and cashews also bring fiber to help support gut and digestive health.
Why You’ll Love It
- Creamy, garlicky, savory flavor with a bright squeeze of lemon
- Healthy fats and plant-based protein for a satisfying snack or spread
- Magnesium, copper, and zinc to support immune health and bone strength
- Fiber to support gut and digestive health
- Easy to customize with colorful vegetables, herbs, and crunchy toppings
Ingredients (makes 2 servings)
- ⅓ cup soaked Sunfood Cashews
- 1 can chickpeas, drained and rinsed
- 2–3 cloves garlic
- 3–4 tablespoons avocado oil or olive oil
- 2 tablespoons cashew butter, made from blended Sunfood Cashews
- Juice of 1 lemon
- Cold water, as needed
- Salt and paprika, to taste
Instructions
- For extra-creamy hummus, gently remove the skins from the chickpeas before blending. This step is optional, but it helps create a smoother texture.
- Add the chickpeas to a food processor and pulse until broken down.
- Add the soaked Sunfood Cashews, garlic, oil, cashew butter, lemon juice, salt, and paprika. Blend until smooth.
- With the food processor running, slowly drizzle in cold water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency.
- Spoon into a bowl and finish with your favorite toppings.
Serve It Your Way
Top your Cashew Hummus with chopped cucumber, tomatoes, olives, roasted garlic, onion, paprika, extra olive oil, crunchy oven-roasted chickpeas, or feta. Serve with crackers, veggie sticks, pita bread, or use it as a creamy, savory spread on sandwiches.
