Humus has been a staple food for me for a while. It's rich and creamy and tangy and filling, and the best thing to dip veggies into. But it's a no go if you're eating low or reduced carb. Then I had a thought: most of the taste of humus is the tahini, lemon and garlic so all I needed to do was find a new carrier. Enter the raw cashew.
You'll want to start this recipe the day before to let the cashews soak a minimum of 10 hours, 24 is better. The softer they are the creamier the finished product. —fatgirleating
extra virgin olive oil
tahini, or more
In This Recipe
If you don't mind a little carb, or are including legumes in your Paleo, you can swap .5 cup garbanzo beans (soaked then cooked) for the equivalent amount of cashew.
Soak the cashews at least 10 hours and up to overnight. Drain well.
Dump everything into the bowl of your food processor, add salt and pepper to taste, and flip the switch. Let it run for 2-5 minutes, scraping down the sides halfway through. The longer it goes the creamier it gets.