Cashew Hummus Recipes

CORN AND CASHEW HUMMUS

Steps:

• Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

RAW CASHEW CHICKPEA HUMMUS!

Steps:

• In food processor or mortar and pestle grind cashews and garlic until small.
• Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
• Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
• That's it your ready to eat enjoy!
• How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

RAW CASHEW HUMMUS - BEAN-FREE!

Steps:

• Soak cashews for at least 3 hours.
• Drain and rinse cashews a few times.
• Place cashews and all remaining ingredients in a food processor.
• Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
• Puree in the food processor until well blended - it will be very thick.
• Add water 1/4 cup at a time until desired texture.
• Garnish with fresh parsley if desired.