Cashew Chick Pea Hummus
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 cups of chick peas (about 2 cans)1 oz Cashew - raw (18 kernels)1 tsp Fennel seed 1 tsp Cumin seed 1 tsp Coriander seed .5 tbsp Extra Virgin Olive Oil 1/2 tsp garlic powder or 1 clove fresh garlic, minced1/4 cup of lemon juice splash of brine- from kalamata olives, or pepper rings1/2 to 1 cup of aquafaba from chick pea cans
Bring about 4 cups of water to boil. When boiling, add the cashews. Reduce heat to a simmer and let blanch for five minutes.
Drain the blanched cashews and add to a food processor or blender.
Process until pretty fine- doesn't have to be perfect. use a little aquafaba if needed to get the cashews into a soft paste.
From two cans of chick peas, drain aquafaba (chick pea water) into a small bowl. Placed drained chick peas in the processor.
Add the lemon juice, spices and 1/2 cup of the aquafaba. If you're adding raw garlic, either finely mince or run through a garlic press.
The spices are my personal preference. See what you think. Some also like dill in this recipe.
Add just a splash of brine. Can be from olives, pickles or pickled peppers- just depends on which of those you like best. I prefer kalamata picking brine but I love the flavor of pickles and hummus, so sometimes I choose that.
At first, add two pinches of kosher salt and a couple of grinds of pepper. You will probably add more to taste later. You may also want another 1/4 cup of lemon juice, but I try to keep things low acid.
Begin processing. It it will be thick at first. Have some aquafaba standing by. Drizzle in the olive oil. I use a 1/2 tbl but you might want the full tbl. Experiment! Stop processing and use a spatula to push everything back down and to mix in any stubborn chunks. Pulse at this point, drizzing aquafaba until it's as smooth and thin as you like. I usually use a cup for this.
Enjoy as you would any hummus! This is milder and creamier than the original thanks to the cashews.
Serving Size: Makes a lot of hummus, maybe 24 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAXIMUMRNR.
Drain the blanched cashews and add to a food processor or blender.
Process until pretty fine- doesn't have to be perfect. use a little aquafaba if needed to get the cashews into a soft paste.
From two cans of chick peas, drain aquafaba (chick pea water) into a small bowl. Placed drained chick peas in the processor.
Add the lemon juice, spices and 1/2 cup of the aquafaba. If you're adding raw garlic, either finely mince or run through a garlic press.
The spices are my personal preference. See what you think. Some also like dill in this recipe.
Add just a splash of brine. Can be from olives, pickles or pickled peppers- just depends on which of those you like best. I prefer kalamata picking brine but I love the flavor of pickles and hummus, so sometimes I choose that.
At first, add two pinches of kosher salt and a couple of grinds of pepper. You will probably add more to taste later. You may also want another 1/4 cup of lemon juice, but I try to keep things low acid.
Begin processing. It it will be thick at first. Have some aquafaba standing by. Drizzle in the olive oil. I use a 1/2 tbl but you might want the full tbl. Experiment! Stop processing and use a spatula to push everything back down and to mix in any stubborn chunks. Pulse at this point, drizzing aquafaba until it's as smooth and thin as you like. I usually use a cup for this.
Enjoy as you would any hummus! This is milder and creamier than the original thanks to the cashews.
Serving Size: Makes a lot of hummus, maybe 24 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAXIMUMRNR.
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 312.7 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
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