My friends and I have become addicted this hummus recipe… it has that perfect balance of garlic, cumin, lemon, and my secret ingredient: cashew cream! Adding in cashew cream adds a nice light texture + an extra dose of protein.
Health Benefits of Cashews
Cashews are rich in healthy unsaturated fatty acids, fibre, vitamin B6, and minerals such as magnesium, zinc, & copper. Unsaturated fatty acids are so important for maintaining healthy cognitive function, and for reducing any inflammation in the body. Cashews are also rich in the amino acid tryptophan, which is a precursor to serotonin. As you may know, serotonin is an anti-depressant hormone which is so important for helping us feel happy! Cashews are also frequently recommended to help lower risk of heart disease, and can be beneficial for reducing stress.
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!