Cashew butter hummus offers a delightful twist on the classic hummus recipe, presenting a creamy and nutty alternative that is both rich in flavor and texture. The incorporation of cashew butter adds a velvety smoothness and a subtle nuttiness to the traditional tahini-based dip. This fusion of flavors creates a luxurious and indulgent hummus experience, perfect for those looking to elevate their snacking or appetizer game. Cashew butter hummus is a versatile option that pairs well with various accompaniments like fresh vegetables, pita bread, or crackers, making it a sophisticated addition to any gathering or meal.
Ingredients:
- 1 (15-ounce) can of chickpeas or 1 ½ cups (250 grams) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice, from 1 large lemon
- 3 tbsp (60ml) creamy cashew butter
- 1 small garlic clove, minced
- 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (45ml) water or aquafaba (if needed)
Instructions:
1. In a food processor, combine the lemon juice, creamy cashew butter, and process for 1 minute until smooth. Scrape the sides and bottom of the bowl, then process for an additional 30 seconds.
2. Add olive oil, minced garlic, cumin, and salt to the mixture. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until smooth, about 1 to 2 minutes.
4. If the hummus is too thick, gradually add 2 to 3 tablespoons of cold water or aquafaba with the food processor on until reaching the desired consistency.
5. Taste and adjust seasoning as needed. Serve the hummus with a drizzle of olive oil.
6. Store the cashew butter hummus in an airtight container in the refrigerator for up to one week or freeze, covered with a thin layer of olive oil, for up to one month. Enjoy!
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