A great alternative to a traditional chickpea hummus to spruce up your platters. Fantastic spread over some seed crackers or veggie sticks, this cashew hummus makes grain-free living that much tastier
Having guests over used to mean a mad dash to the shops, throwing hummus, cheese, and precut carrot and celery sticks into my trolley and that was pretty much a platter for nibbles. Still not a bad option at all, but going Paleo meant bye bye to cheese and chickpeas. Sigh. However, there is much life to be had on the other side too !
Cashews are fantastic to work with because they take on the flavour of what’s added to them. I soaked some cashews in a bit of water overnight and had a few ideas of what I wanted to do with it. When I actually started making this, hummus wasn’t my exact intention but hey, sometimes you just have to go with the flow.
I’m not going to tell anyone in my family that this is ‘Paleo’ and I want to see their reactions because chances are, they won’t know the difference. So shhhhhhh…!
Recipe for Paleo Cashew Hummus
Yield: 1 cup
Prep time: 5 minutes (plus overnight soaking)
What you need
1/2 cup raw cashews
1/3 cup water
Add after soaking
1/2 tspn mustard powder
2-3 tblspns tahini
1/2 tspn crushed garlic
2 tblspns lemon juice
Pinch of salt to taste
What you need to do
1. Soak the cashews in water, in the fridge, overnight.
2. Add all the ingredients to a blender, and blend until your desired consistency is reached (some like it chunkier than others!).
3. Pour into a serving bowl, sprinkle with some cayenne pepper and a drizzle of olive oil, and done!
Serve as you would regular hummus, and enjoy!
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