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a bowl of cashew hummus

Cashew Hummus

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5 from 1 review

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


  • 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)


  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.


  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.


  • Serving Size:
  • 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