If you’re on a paleo, Whole30, or legume-free diet, you’ll love this recipe for Cashew Hummus. Creamy cashews replace chickpeas in this creamy dip recipe that has classic hummus flavors. Everyone loves this bean-free and legume-free hummus recipe.

a bowl of cashew hummus.

Hummus is traditionally made with the humble chickpea, making it off-limits for the paleo and Whole30 diet (learn more about the differences between paleo, keto, and Whole30).

This paleo version of hummus is made with soaked cashews in place of chickpeas. Since nuts like cashews are high in healthy fat, they’re the perfect base for a creamy dip like hummus.

Cashew hummus makes a delicious spread for sandwiches, a perfect veggie dip carrot sticks, cucumber slices, or snap peas, or a sauce for a Mediterranean salad. It’s also perfect for scooping onto lean protein like cooked chicken, steak, or tofu.

See my entire list of gluten-free and dairy-free healthy snacks.

Why You Need This Recipe

  • Fifteen minutes and five ingredients are all you need to whip up a batch of this delightful spread.
  • Cashews are high in protein, heart-healthy fats, and a good source of fiber. This Cashew Hummus recipe is perfect for paleo, vegan, and Whole30 diets, or for people who cannot eat beans.
  • Serve this at your next party! I love to serve this at the holidays with my Christmas Holiday Vegetable Wreath Shaped Tray.

Key Ingredients

ingredients for cashew hummus.
  • Cashews – Be sure to buy unsalted, raw cashews. To get a creamy texture, you need to soak the cashews first.
  • Lemon – Fresh lemon juice is essential for good, homemade hummus. Be sure to buy a lemon and not the bottled juice. I have nothing against kitchen shortcuts (in fact, I love them), but the bottled juice isn’t as good, and lemons are cheap.  
  • Tahini – Tahini is a paste or butter made from ground sesame seeds. It’s often found in Middle Eastern dishes and is one of the main ingredients in hummus. It gives hummus its distinct flavor. 
  • Garlic – If you don’t like the flavor of raw garlic, you can leave it out. One clove gives this hummus a very mild garlic-y flavor.
  • Salt – Don’t forget to season the hummus with salt. Seasoning is the difference between good food and amazing food!

Please see the recipe card at the end of this post for the full recipe.

Recipe Steps

ingredients for cashew hummus in food processor.

Step One

Drain the soaked cashews and place them into the base of a high-speed blender or bowl of a food processor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the lemon juice, tahini, garlic, and sea salt. Process on high until the mixture is smooth and creamy.

cashew hummus in food processor.

Step Three

You may need to stop and scrape down the sides of the bowl once during the blending process.

Step Four

For a thinner consistency, add 1-2 tablespoons of water to the and blend again.

Transfer the cashew hummus to a small bowl and and sprinkle with paprika. Enjoy immediately or chill for later.

I hope you agree that this delicious recipe rivals the traditional hummus recipe.

cashew hummus in bowl.

Recipe Tips

  • You can easily double this paleo hummus recipe depending on how many servings you want.
  • Tahini is a type of seed butter made from sesame seeds. Look for it in the same section of the grocery store where you can find the peanut butter or buy tahini online.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • If you don’t like garlic, you can leave it out. You can also adapt this recipe to your preferences and include ingredients such as roasted red pepper, lemon zest, nutritional yeast, or cooked butternut squash.

Cashew Hummus Recipe FAQs

Can I soak the cashews overnight?

No, you don’t want to soak cashews longer than 2 hours. If you soak them too long, they will smell bad and become slimy.

Can I use roasted cashews?

It’s best to use raw cashews because you will end up with a creamier texture. Roasted cashews are often salted, which may make the end result too salty.

Does hummus always have olive oil?

Traditional hummus recipes do use olive oil, but this recipe is made oil-free.

What do you serve with hummus?

The list is almost endless. See my list of what to eat with hummus.

cashew hummus in a bowl sprinkled with paprika.

More Healthy Party & Appetizer Recipes You Might Like

Or, check out my entire index of clean eating party foods!

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I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of cashew hummus

Cashew Hummus (Legume-Free)

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5 from 1 review

Print Recipe

If you’re on a paleo, Whole30, or legume-free diet, you’ll love this recipe for Cashew Hummus. Creamy cashews replace chickpeas in this creamy dip recipe that has classic hummus flavors.

  • Total Time: 12 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 cup raw cashews, soaked in a bowl of hot water for at least 30 minutes
  • 2 lemons, juiced
  • 3 tablespoons tahini
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • Smoked paprika (optional, for topping)

Instructions

  1. Drain your soaked cashews and place them in the base of a food processor or high speed blender.
  2. Add the lemon juice, tahini, garlic, and sea salt. Process on high for 25-30 seconds, or until the mixture is creamy and fully combined.
  3. You may need to stop and scrape down the sides of the food processor bowl once during the blending process.
  4. If you want the hummus to have a thinner consistency, you can add 1-2 tablespoons of water to the mixture and blend again.
  5. Transfer the cashew hummus to a small dip bowl and sprinkle the top with smoked paprika (optional).
  6. Serve immediately.

Notes

  1. You can easily double this recipe depending on how many servings you want.
  2. Tahini is a type of seed butter made from sesame seeds. Look for it in the same section of the grocery store where you can find the peanut butter.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  4. If you don’t like garlic, you can leave it out.
  5. This recipe is great for serving with chopped vegetables for a healthy snack.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 135
  • Sugar: 1.2 g
  • Sodium: 150.2 mg
  • Fat: 10.9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7.8 g
  • Fiber: 0.8 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.