Cashew Hummus
The creamiest, smoothest hummus made with activated cashews in place of chickpeas. A great dip and accompaniment to a Mediterranean feast.
Serves 4-8
200g raw cashews
1 garlic clove
20g tahini
1 lemon, juice only
20ml olive oil
Sea salt
3-4 ice cubes
Ice cold water
What makes these cashews unique? Sourcing from the Zaynte group in Goa, India, these organic cashews offer a transparent supply chain direct from a group providing excellent quality nuts alongside excellent quality conditions for those working in the company. This contrasts against the often opaque supply chains in the cashew industry elsewhere in the world. These cashews have the added benefit of being left on the tree to mature longer, giving them a delicious snap and crunch.
24 hours before you intend to make the hummus, tip the cashews into a large bowl. Cover with cold water and leave on your counter for 1 hour. Drain the cashews and pop them back into the bowl and cover with fresh, cold water. Leave for 1 hour then drain again. Place them back into the bowl and cover with more cold, fresh water. Place in the fridge for 18-24 hours.
Peel and grate or crush the garlic clove and scrape it into a high speed blender. Add the tahini, lemon juice, olive oil and a good pinch of salt. Drain the soaked cashews and give them a rinse. Add to the blender along with the ice cubes. Blend until smooth. Trickle in some ice cold water if the hummus is too thick, until you reach your desired consistency.
Taste the hummus and add more salt or lemon juice if you think it needs it. Serve.
The hummus will keep in a sealed container in the fridge for up to 3 days.