The title really says it all! I love hummus but most legumes don’t agree with my digestive system. And if you are reading this post chances are you are in the same boat as myself. I’ve taken a Paleo twist on hummus and let me tell you… it’s AH-Mazing! Why haven't I tried making it this way before?! This recipe is simple and you’re just exchanging garbanzo beans for raw cashews. But don’t stop there, you have to make the Za’atar. It's super easy to make, flavorful and gives the hummus just the right amount of crunch with irresistible flavor. My 2.5 year old son went bonkers for it. He spoon fed himself right out of the food processor and we hardly had any left for dad to try. Feel free to get creative with this hummus recipe and mix things up!
Cashew Hummus
1¼ cup raw soaked cashews (Tip: soak them overnight)
3 tablespoons of extra virgin olive oil
2 cloves of garlic
¼ teaspoon cumin
¼ cup of lemon juice (2-3 lemons)
3 or 4 tablespoons tahini
½ teaspoon salt
1/8 teaspoon cayenne
1 tablespoon water
Pumpkin Seed Za’atar
¼ cup of Pumpkin Seeds (shelled)
2 teaspoon sesame seeds
¼ teaspoon salt
½ teaspoon extra virgin olive oil
1 teaspoon sumac
1 teaspoon dried thyme
INSTRUCTIONS FOR CASHEW HUMMUS:
Soak the raw cashews in water for about 3 hours or overnight.
Place all ingredients in a blender or food processor. Note that you may want to more tahini (or any other ingredient) depending on your desired flavor profile. Blend until creamy. Add more water if necessary.
INSTRUCTIONS FOR PUMPKIN SEED ZA’ATAR:
Preheat the oven to 300 degrees Fahrenheit
Mix all of the ingredients together. Spread mixture out on a lined baking sheet and toast for about 10 minutes. Stirring once midway through.
Finally prepare your hummus in a bowl or plate and sprinkle the za'ztar on top. Serve with your favorite assortment of fresh vegetables. Enjoy!
