“Invited to a party at the last minute, I invented this hummus from what I had on hand,” says reader Maria August, of Boulder. “To my surprise, I liked it better than the traditional tahini version.” Serve with fresh-cut vegetables, such as jicama, carrot, red pepper, and celery sticks.
1 can (15 oz.) chickpeas (garbanzo) beans, drained1 cup salted and roasted cashews, plus 4 to 6 for garnishAbout 1/4 to 1/2 tsp. sea salt (depends upon saltiness of cashews)1 small bunch cilantro (about 2.5 oz.)Zest of one medium lime1/2 cup olive oilAbout 2 tbsp. lime juicePinch of cayenne pepperMixed raw and/or blanched vegetables, cut into sticks or halved
1. Put chickpeas, cashews, 1/4 tsp. salt, and 2/3 cup water in a food processor and pulse until very smooth.
2. Add remaining ingredients and pulse until well blended and very creamy, about 30 seconds. Add more water, one tbsp. at a time, if needed. Add more salt or lime juice to taste. Garnish with cashews and serve with vegetables.
Calories 42Caloriesfromfat 78 %Protein 0.8 gFat 3.7 gSatfat 0.6 gCarbohydrate 1.8 gFiber 0.4 gSodium 31 mgCholesterol 0.0 mg