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
- Drain your soaked cashews and place them in the base of a food processor or high speed blender.
- 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.
- You may need to stop and scrape down the sides of the food processor bowl once during the blending process.
- If you want the hummus to have a thinner consistency, you can add 1-2 tablespoons of water to the mixture and blend again.
- Transfer the cashew hummus to a small dip bowl and sprinkle the top with smoked paprika (optional).
- Serve immediately.
Notes
- You can easily double this 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.
- 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.
- This recipe is great for serving with chopped vegetables for a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side dish
- Method: Food processor
- Cuisine: Paleo
- Diet: Vegan
Nutrition
- 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