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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
Makes 2 cups
- 1.5 cups Raw Cashews
- .5 lemon
- 2 cloves garlic
- .25 cups extra virgin olive oil
- 2 tablespoons tahini, or more
- 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.