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Cashew-Lime Cilantro Hummus





Yields
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.

 

This recipe, and others like it, can be found in the article “17 Delicious Thanksgiving Appetizers That Might Rival the Main Meal.”

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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories42
% Daily Value *
Total Fat 3.7g5%

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

Dietary Fiber 0.4g2%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.