This recipe came out of what I had in the house when I wanted to bring some hummus over to Denise’s for a gathering. Denise is allergic to sesame, an allergy I understand is becoming more common, but not allergic to cashews. I’m not sure how common this combo is, but if your diet allows you to have cashews, give this spin on hummus a try. It’s enough like “typical” hummus to please purists, and different enough to be exciting. I think the cashews are a creamier, more neutral flavor than tahini, and it makes the perfect backdrop for ginger to pop. This is a really great hummus for making sandwiches or veggie wraps out of — somehow, the ginger just stands up well in a salad-like situation. I also stop my homemade hummus before it becomes too smooth — I like a little more texture than commercial hummus generally has.
- 1/2 cup raw cashews,
- 1 Tablespoon fresh ginger see recipe for technique
- 16 ounces garbanzo beans
- 1/4 cup aquafaba (juice from can or cooking water from beans)
- 1/4 cup olive oil
- 1 teaspoon garlic chopped
- 1 Tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Using a food processor, add the ingredients in order of the recipe -- with one big exception! If your ginger is already ground, chopped, or microplaned, start with the cashews. If not, begin with the ginger.
- If beginning with the ginger, just pulse until it is all shredded.
- If beginning with the cashews, pulse until you have a fine powder if you like texture. If you want your hummus to be really smooth, go ahead and make cashew butter.
- Add the chickpeas and liquid and process. Then add everything else and process to your desired smoothness.
- Enjoy as a spread or as a dip. If you're using good quality pure olive oil, this will get somewhat stiff in the fridge. A few minutes resting at room temperature will fix that.