Homemade Cashew Based Hummus Recipe --- Paleo, Vegan, and Easy

I'm a big fan of hummus, but as they like to say, it isn't a fan of me. My body can't tolerate any legumes, even if they're soaked, fermented, sprouted, you name it, and the standard hummus is based on chickpeas, one of those legumes that I can't eat.
I've mentioned before how much I adore cashews, their versatility making them be great for anything from dairy free milks to vegan cheese cake to cream sauces to tzatziki sauce; I even use them for panna cotta. With that type of versatility, I'm sure you're not surprised to learn that this legume free hummus, suitable for both the Paleo diet and vegan diets, and many others, is based on cashews. Does it taste exactly like a chickpea based hummus? No, but it's definitely close enough and delicious in its own right.
Highly recommended for everyone. Eat this spread on your favorite bread or crackers (such as these grain free crackers) or as a dip for veggies. Or just by the spoonful if you're like me.
And if you want just a chickpea based hummus, here's how I make that.

Homemade Cashew Based Hummus Recipe --- Paleo, Vegan, and Easy

2 cups cashews
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon tahini paste
2 cloves garlic
1 teaspoon salt
1 tablespoon olive oil
1/2 cup water
1 1/2 teaspoon cumin

1. Soak your cashews in water for 2 hours.

2. Pour off the water and add the rest of the ingredients to your cashews. Blend or process in a blender or food processor, pushing down as necessary, until completely smooth. You may need to add another tablespoon or two of water to the amount listed in the recipe.


Are you a fan of hummus? Do you usually make it from scratch or buy it? Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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