Author Notes
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
Ingredients
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1.5 cups
Raw Cashews
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.5
lemon
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2
cloves garlic
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.25 cups
extra virgin olive oil
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2 tablespoons
tahini, or more
Directions
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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.
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Soak the cashews at least 10 hours and up to overnight. Drain well.
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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.
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