Day 225 – Cashew-Macadamia Nut Hummus

Cashew-Macadamia Nut Hummus
Cashew-Macadamia Nut Hummus

I am coming to learn that not all Hummus Dips are the same!  There is Hummus made of chickpeas (sprouted or canned) Hummus made of Zucchini and Hummus made of Nuts…

As a raw food Hummus – the Zucchini Hummus is certainly tasty but lacks that grainy texture of Hummus… Sprouted Chickpea Hummus, although really yummy, for an unseasoned raw tongue can be a little too ‘raw’…  That leaves the Nut Hummus and may I say – it is good!

Even dare I say better than non-raw chickpea Hummus!… OK big words but I can back them up with evidence…

Within minutes of serving the Raw Nut Hummus – half the huge (double dip container) serving was demolished along with some plain Doritos and and Corn Crackers… not by me!  But by the rest of the family… after dinner and on full tummies… so surely – must be good!

Personally, I like this dip sprinkled with some spice – cummin, paprika, chilli – you get the deal… for the non-spicy family though – this is good to go! Literally gone in seconds 🙂

Ingredients:

3/4 cup cashews, soaked for 2 hours and drained

1/2 cup macadamias, soaked for 2 hours and drained

1/4 cup Tahini (or the scrapings of the end of a jar…. :-/ )

2 Tbsp. lemon juice (be generous)

1 Tbsp. olive oil

1/2 Tsp. sea salt

1 small garlic

3/4 cup filtered water (you may add more if the dip thickens after blending)

Method:

Combine all the ingredients in a blender until smooth.  You may need to stop the blender a few times and scrap the sides, then turn back on.  You may even need to paddle the mixture a little to help it blend.  I resisted adding extra water as I like my dip nice and thick but if you like it a little more runny you can add more water (only 1 Tbsp. at a time).

Transfer to a bowl and serve! (will thicken in the fridge if not serving immediately)

Ally x

Giving credit where credit is due…

Another fab one Amber!

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