Photo: Thomas J. Story

YieldsMakes 3 cups (serving size: 1 tbsp.)Total Time10 mins
AuthorMaria August, Boulder, Colorado

"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.

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

Directions

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.

Cashew-Lime Cilantro Hummus