If you’re avoiding legumes, or just looking for a change of pace from garbanzo-bean hummus, this addicting recipe is the treat you’re looking for. We love this hummus as a dip for sliced carrots, cucumbers, or whole green beans. It also be used as a condiment with cooked meat, or even spooned over chicken as it bakes for a special treat.
I love using fresh-pressed olive oil in this, as a way to include this delicious and healthy oil in our diets, while protecting its delicate structure by keeping it raw. Click here to see the fresh pressed olive oil that I use.
This recipe holds up well in the freezer, so feel free to freeze any extras.
Addicting Paleo Cashew Hummus (Paleo, low carb)
Absolutely addicting hummus can be made with cashews for those avoiding garbonzo beans.
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Ingredients
- 4 cups whole cashews or 3 cups pieces unsalted
- ½ cup lemon juice
- 2 small garlic cloves
- ¼ cup sesame tahini
- 1 teaspoon Celtic sea salt
- 1 cup filtered water or olive oil or a combination of both
Instructions
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Cover cashews with filtered water and soak 4 hours, or overnight to soften.
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Place all ingredients except the water/oil in a food processor.
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Pulse, adding water or oil ¼ cup at a time until it reaches the thick, fluffy consistency of hummus. Use more or less water as necessary.
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Hi Cara, is this recipe GAPS friendly? Seems like it would be, but its not listed as such. I am a newbie to GAPS and want to make sure.
Thanks
Hi Nicole, it is GAPS Friendly :) It’s good you asked!