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Cashew-Lime Cilantro Hummus

Makes 3 cups (serving size: 1 tbsp.)

Total Time
10 mins

"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.

su-Cashew-Lime Cilantro Hummus Image

Photo: Thomas J. Story

 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
Step 1

Put chickpeas, cashews, 1/4 tsp. salt, and 2/3 cup water in a food processor and pulse until very smooth.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 42Calories from Fat 78
% Daily Value *
Total Fat 3.7g6%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 31mg2%
Total Carbohydrate 1.8g1%

Dietary Fiber 0.4g2%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.