Full disclosure: I am not a huge fan of regular hummus; it is somehow rather pushy, and I get sick of it after a few bites. But when my friend served up this incredible dip (and let me take a picture of her recipe), I was a wee bit converted. This stuff is AMAZING. Like, so creamy and delicious, with the cashews elevated by their brief sojourn in the oven. The spice is subtle and balanced, and people of all dietary stripes can dive in without reservations.
This hummus, though. THIS. it’s more of a sly wink than a gaping leer. And it was seductive as hell.
Toasted Cashew Hummus
Note: Make this hummus at least a day in advance, refrigerate, then allow to come to room temperature before serving.
Ingredients
1 cup jumbo cashews, roasted in sea salt
2 garlic cloves
3/4 cup water
1/4 cup tahini
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 can chickpeas, rinsed and drained
2 teaspoons chopped fresh cilantro
Method
Preheat oven to 350 degrees
Spread cashews in a shallow baking pan and toast for approximately seven minutes, stirring occasionally. Cool.
Pulse garlic in food processor until minced. Add all other ingredients, including cashews, and mix until smooth. Chill overnight, then bring to room temperature and serve with chopped cilantro.
I like it with anything gluten-free, but it’s hummus, for god’s sake, and should not be taken too seriously.