Beanless Hummus Recipes
BEANLESS HUMMUS
This does not have chickpeas in it. (my husband cannot have them) It is from a raw cookbook, and is supposed to taste very similar.
Provided by JenPo
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and puree in a blender or processor until smooth.
Nutrition Facts : Calories 406.4, Fat 35.5, SaturatedFat 4.9, Sodium 1498.9, Carbohydrate 19, Fiber 5.5, Sugar 2.5, Protein 9.6
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- Put the raw cashews into a bowl and pour over enough just-boiled water to cover the cashews by about an inch / 2.5 cm. Cover and soak for 8 hours, or overnight. Drain now cloudy liquid from the soaked cashews and rinse them in a strainer until the water runs clear. Let drain again so no excess liquid remains.
- Peel and slice the red onion finely, then add to a mixing bowl along with the lemon juice, white wine vinegar and salt. Toss to coat with tongs. Let the onions sit at room temperature while you prepare the beanless hummus & spiced beef, tossing to coat every 10 – 15 minutes or so. (You can make these ahead of time: after an hour at room temperature, transfer the onions and their pickling liquid to an airtight jar, pressing the pickled onions down into the liquid gently. Pop the lid on and keep them in the fridge for a week or so. By the next day, the onions will be a bright, vivid pink all over.)
- Pop the unpeeled garlic cloves into the bowl of a food processor, along with the lemon juice and salt. Pulse until the garlic is roughly chopped, scrape down the sides so the garlic sits in the lemon juice and leave to mellow the flavors out for 10 minutes or so.
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