Hummus [Paleo, Dairy free, Grains free, Gluten free, Sugar free]

hummus

We entertained recently, and I enjoyed serving a healthy alternative in a veggie dip in this cashew hummus.

Traditionally, Hummus is a versatile Middle Eastern creamy dip made with chickpeas, sesame seeds, olive oil, garlic and lemon juice.  Following a gluten free lifestyle, and observing the various recipes for hummus, I have, in the past, made it with cauliflower using the same method below, blended with tahini, which is a sesame seed paste and flavoured with the same ingredients that are used in the traditional make. My love affair with aubergine / brinjal and chilli, allowed me to blend these two important real foods with cashew hummus, creating a pungent nut-based Baba ghanoush.

Hummus made with almonds and / or cashews offers an amazing alternative to chickpeas, with a similar taste, further enhanced by the seasonings. Raw cashews offer a savoury taste, while raw almonds are sweeter.  The fresh garlic and lemon juice used in making hummus offers anti-inflammatory healing properties.  It includes Tahini, which is made of ground sesame seeds and is thought to be one of the oldest condiments in the world.  Sesame seeds offer a wide range of important micronutrients and macronutrients too- everything from trace minerals to healthy fatty acids.

Homemade hummus offers an unprocessed, whole foods addition to hors d’oeuvre raw crudites,  or to eat on it’s own, that is an excellent choice in entertaining, as well as a healthy snack option. It is easy to make and literally takes a few minutes to blend in a blender or food processor, producing a thick and fabulous tasting healthy dip.  The additional flavourings that you may include, which add unique twists to homemade hummus, are:

  • cooked or roasted cauliflower
  • cooked courgettes / baby marrow
  • roasted sweet potato
  • roasted red pepper
  • Roasted aubergine (Baba ghanoush)
  • fresh coriander
  • chilli

Ingredients

1 cup raw cashew nuts or almonds

2 tblsp tahini paste

2 tblsp extra virgin olive oil

2 tblsp freshly squeezed lemon juice

1 clove fresh garlic, chopped

¼ -½ cup water

½ – 1 tsp Himalayan or Sea salt to taste

A grinding of black pepper, to taste

 

Here’s How

  • Soak the almonds or cashews in warm water with a teaspoon of freshly squeezed lemon juice OR apple cider vinegar, OR white wine vinegar for 4-5 hours.  If using almonds, you will discard the skins.
  • After soaking, rinse well and transfer the nuts into a blender of food processor.  Add the balance of the ingredients  and blend for about 5 minutes, scrapping the sides down into the blender or processor bowl, until a smooth, thick paste develops.  I used just over a quarter cup of water to create the consistency I wanted.  If you desire a thinner consistency, increase the water, noting that this increase will dilute the taste of the garlic and lemon juice.
  • Remove the blended hummus and serve with raw vegetable, as desired.
  • This cashew hummus, sealed well, stores in the refrigerator for up to a week.

Enjoy :)

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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