Here’s a quick little pot of goodness, so rich and so healthy. I love making hummus, mainly because it is so easy and tastes so much better homemade than out of a plastic tubs from a plastic shops. You can get to play around with the flavours and really tailor your hummus to your taste. And as we all know, hummus is important!
This hummus requires a little preparation, you do need to soak the chickpeas and cashews overnight, but its well worth it. It’s healthy hummus. Most hummus has alot of fat, due to the large amounts of oil used, this hummus uses a little oil (possibly none) and loads of raw cashews and chickpeas that are jam packed full of good things.
The chickpeas just need to be plump (and well rinsed) to use. They don’t need to sprout, if they do, that’s a bonus!
You can make this with just cashew nuts (just double the quantity of nuts) but I like it with the chickpeas. It’s slightly more traditional and after a night in the fridge, it takes on a lovely ‘cheesy’ quality. ‘Cheesy’ is the best way I can describe it, basically, it matures nicely and gets more flavoursome.
Cashew are a real gift from nature, one nut grows on the end of a fruit (called a cashew apple, see below) and they’re really difficult to harvest. The tree gives off toxins, it doesn’t want to let go of its precious nuts!
This will make a decent tubful:
1 cup cashews (soaked in filtered water, they will swell a little overnight, rinsed), 1 cup chickpeas (soaked overnight in filtered water, rinsed), juice of 1 lemon, 3 nice tablespoons of tahini (unroasted is milder, roasted is full on), 2 cloves garlic, 1/2 teas cumin, 1/2 teas paprika, pinch of rock salt, a little water/ oil to form a nice paste.
Place all ingredients in a sturdy blender, blend until smooth, adding water/ oil if needed. You may need to stop a couple of times and scrape the mixture back into the centre.
As you like your hummus, we had ours on chicory leaves, which make a great little ‘boat’ for dips and the like. They also look cool. In a warm wrap is something quite special! We suggest topping it with a little more oil, especially if it’s been in the fridge for a while.
We Love It!
This hummus has added lovely richness to our raw salad meals. Always a brilliant addition to add a different texture to the plate.
Although high in fat, cashews boast mono-unsaturated fats, meaning in moderation they’re good for you. Cashews are packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and the big ‘C’.
ahhhh this looks really good. did you take that pic at Suan Mokh? i didn’t know they were growing there! wish i would’ve seen them!