Cashew-Lime Cilantro Hummus
Photo: Thomas J. Story
“Invited to a party at the last minute, I invented this hummus from what I had on hand,” says reader Maria August, of Boulder. “To my surprise, I liked it better than the traditional tahini version.” Serve with fresh-cut vegetables, such as jicama, carrot, red pepper, and celery sticks.
This recipe, and others like it, can be found in the article “17 Delicious Thanksgiving Appetizers That Might Rival the Main Meal.”
How to Make It
Step 1
1
Put chickpeas, cashews, 1/4 tsp. salt, and 2/3 cup water in a food processor and pulse until very smooth.
Step 2
2
Add remaining ingredients and pulse until well blended and very creamy, about 30 seconds. Add more water, one tbsp. at a time, if needed. Add more salt or lime juice to taste. Garnish with cashews and serve with vegetables.
Ingredients
1 can (15 oz.) chickpeas (garbanzo) beans, drained
1 cup salted and roasted cashews, plus 4 to 6 for garnish
About 1/4 to 1/2 tsp. sea salt (depends upon saltiness of cashews)
1 small bunch cilantro (about 2.5 oz.)
Zest of one medium lime
1/2 cup olive oil
About 2 tbsp. lime juice
Pinch of cayenne pepper
Mixed raw and/or blanched vegetables, cut into sticks or halved
