Corn And Cashew Hummus Recipes

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CASHEW CARROT "HUMMUS"



Cashew Carrot

A tasty alternative to the chickpea classic---sweetened with carrots that add a lovely color to this versatile spread. Makes a great sandwich in a wheat pita pocket with onion, lettuce, and tomato...

Provided by La Dilettante

Categories     Spreads

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

1 cup raw organic cashews
1/2 cup yellow onion, chopped coarsely
1 cup baby carrots, chopped
1/4 cup cilantro leaf, chopped
1/4 cup fresh basil leaf, chopped
2 garlic cloves
2 tablespoons lemon juice
3 tablespoons olive oil
salt and crushed red pepper flakes

Steps:

  • Soak carrots in water overnight. Drain well, and put into food processor with remaining ingredients, pulse several times until mixture is smooth. Add more oil if too stiff.

Nutrition Facts : Calories 77.5, Fat 6.5, SaturatedFat 1.1, Sodium 61.5, Carbohydrate 4.2, Fiber 0.6, Sugar 1.1, Protein 1.5

RAW CASHEW CHICKPEA HUMMUS!



Raw Cashew Chickpea Hummus! image

Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!

Provided by Jazmina

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups chickpeas (sprouted)
1/2 cup cashews (raw)
2 garlic cloves
1/4 cup extra virgin olive oil (cold pressed)
1 lemons (juiced) or 1 lime (juiced)
1 inch ginger (grated)
1 teaspoon sea salt
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1/2 teaspoon pepper (ground)
1/4-1/2 teaspoon cayenne
1 pinch turmeric
1 pinch cinnamon
2 tablespoons cilantro (optional)
2 tablespoons mint (optional)

Steps:

  • In food processor or mortar and pestle grind cashews and garlic until small.
  • Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
  • Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
  • That's it your ready to eat enjoy!
  • How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

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