Cashew-Lime Cilantro Hummus

“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, drained
1 cup salted and roasted cashews, plus 4 to 6 for garnish
About 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 lime
1/2 cup olive oil
About 2 tbsp. lime juice
Pinch of cayenne pepper
Mixed 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.

Nutritional Information

Calories 42
Caloriesfromfat 78 %
Protein 0.8 g
Fat 3.7 g
Satfat 0.6 g
Carbohydrate 1.8 g
Fiber 0.4 g
Sodium 31 mg
Cholesterol 0.0 mg

Recipe Time

Total: 10 Minutes

Yield: Makes 3 cups (serving size: 1 tbsp.)


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