Hummus is just so good – it has always been the easy, go-to healthy snack. When I realized it was something I had to kiss goodbye during my first Whole30 – I was a bit sad. It was like, uhhhh…how will I eat raw vegetables now? guuuh. Needless to say I wish I would’ve had this recipe during my first round – however, so happy I have it now!
It’s really a perfect snack… add it to salads, bring it to a tailgate– whateva – just make it!
The base of this hummus is raw soaked cashews. I usually soak them overnight in the refrigerator, only because I like cold hummus and can eat this right out of the food processor. But if you have a high powered blender of food processor, soak them in hot water for a few hours and you’ll be all set!
You can totally eat this plain, but I found a Whole30 complaint olive tapenade at Trader Joes that I just love. It gives that salty bite for only $1.99! Think outside of the box here though – red crushed peppers, sun dried tomatoes, roasted red peppers…. the possibilities are endless!
Easy Garlic & Lemon Cashew Hummus
- 1 Cup Soaked Raw Unsalted Cashews
- ¼ Cup Tahini
- 1 Lemon Juiced and Zested
- 3 Tbsp. Water
- 3 Tbsp. Olive Oil
- 1 Tbsp. Garlic minced
- 1 Tbsp. Apple Cider Vinegar
- ½ Tbsp. Cumin
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- Salt & Pepper To taste
Add the: Tahini, Lemon, Water, Garlic, Apple Cider Vinegar, Cumin, Onion Powder, and Garlic Powder to a food processor. Process for 1 minute.
Scrape down the sides, add salt and pepper and process for another 30 seconds. The mixture should be thin.
Add the soaked cashews and process for about 2 minutes. Scrape down the sides and continue to process, slowly adding the olive oil. If the hummus is too thick or chunky, add more water a teaspoon at a time until you get the consistancy you desire. Add more salt and pepper to taste.
Serve with a drizzle of Olive Oil, Paprika or an Olive Tapenade!