My girlfriends and I have become addicted to the hummus at a particular restaurant in town… it has that perfect balance of garlic, cumin, and creamy-ness! My regular hummus recipe is very similar (and also really good) but it didn’t have quite the same light texture as this one. I finally figured out the secret ingredient, and tried this new recipe today. Adding homemade cashew cream makes all the difference…plus cashews are so good for you!
For the Cashew Cream you will need:
2 cups water
2/3 cup cashews
1/2 tsp salt 1 tsp fresh lemon zest
Blend ingredients together into a smooth cream. Set aside for a moment. *this will make more cashew cream than you will need for this recipe. I find it’s nice to have in the fridge to add to other recipes such as quinoa pasta or vegan lasagna. If you want to make less, cut this part of the recipe in half*
Chickpea and Cashew Cream Hummus
- 1 can of organic chickpeas
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/4 cup homemade cashew cream
- 1 tsp cumin
- 1/2 lemon – juiced
- salt and pepper to taste
Mix all of the ingredients together in a small bowl, using an immersion blender. Add more cashew cream if you want a lighter, fluffier texture. Season with salt, pepper, and cumin to taste. Enjoy with Neal Brother’s fantastic blue flax tortilla chips!