Hummus without Tahini
This Hummus without Tahini is SO EASY! Creamy, flavorful, and perfect for dipping or spreading with a unique cashew butter twist.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Citrus Juicer or Zester
Ingredients
- 1 can (15-ounce) chickpeas drained and rinsed
- 2 cloves garlic minced
- 1 lemon zested
- 1 lemon juiced
- 1/4 cup cashew butter
- 2 tablespoons water
- 2 tablespoons olive oil plus more for topping
- Kosher salt to taste
- minced fresh parsley for topping
- pomegranate seeds for topping
- toasted pine nuts for topping
Instructions
Making Hummus without Tahini
- Begin by draining and rinsing the chickpeas thoroughly under cold water to remove excess sodium and canning liquid.
- In your food processor, combine the drained chickpeas, minced garlic, lemon zest, lemon juice, and cashew butter. Pulse until they start to break down.
- Add the water and olive oil to the mixture. Blend until smooth, occasionally stopping to scrape down the sides with a spatula.
- Taste your hummus and add kosher salt to your liking. Adjust consistency with more water or olive oil if desired.
- Transfer hummus to a serving bowl. Drizzle with additional olive oil and top with minced fresh parsley, pomegranate seeds, and toasted pine nuts.
Notes
- Refrigerate hummus in an airtight container for up to one week or freeze for up to three months.
- Use roasted red peppers, fresh herbs, or spices like cumin for flavorful variations.
- Ensure to rinse chickpeas well to avoid gritty texture and overly salty flavor.