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
- Soak cashews in 4 cups of water for at least 6 hours (overnight is your best bet).
- Strain and rinse cashews and add them to your blender or food processor. Add remaining ingredients and blend until creamy.
- 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.
- Remove hummus to a serving dish or container and go cray.