Sriracha Hummus

Though chickpeas are a no-no in the paleo template, hummus is still easy to make with real food. We've seen one version with this Avocado Cauliflower Hummus (from Hold the Grain's guest post), and now I present you with another version using cashews. 

I'm a fan of all things spicy, so jacking up this recipe with some heat was a no brainer. It's a phenomenal dip for carrots, veggie slices, plantain chips, etc. Another way I eat it is on top of chicken. Pre-paleo, I was OBSESSED with hummus chicken - ate it all the time. Basically, I just spread hummus all over a couple chicken breasts, baked them per usual and devoured them. So there was no way I was letting that obsession go when I transitioned to the real food way of life. Alas, this hummus works just as beautifully baked on top of chicken. I strongly recommend trying it! I'm also thinking it would be de-lish baked on top of some salmon.


  • 1 cup raw, unsalted cashews
  • 4 cups of water + more to thin out the hummus
  • 1/4 cup tahini
  • Juice of two lemons
  • 1 tbsp Sriracha (or more if you want it atomically spicy)
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  1. Soak cashews in 4 cups of water for at least 6 hours (overnight is your best bet).
  2. Strain and rinse cashews and add them to your blender or food processor. Add remaining ingredients and blend until creamy.
  3. The hummus will be VERY thick, so add water to the blender 2 tbsp at a time until you reach your desired consistency. I usually end up using 1/4 cup of water.
  4. Remove hummus to a serving dish or container and go cray.