Raw Cashew Food

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RAW CASHEW HUMMUS - BEAN-FREE!



Raw Cashew Hummus - Bean-Free! image

This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com

Provided by mayness

Categories     Nuts

Time 3h15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
25 canned olives (optional)
1 roasted red pepper (optional)
1/2 teaspoon paprika (optional)
6 sun-dried tomatoes (optional)
fresh parsley (optional)

Steps:

  • Soak cashews for at least 3 hours.
  • Drain and rinse cashews a few times.
  • Place cashews and all remaining ingredients in a food processor.
  • Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
  • Puree in the food processor until well blended - it will be very thick.
  • Add water 1/4 cup at a time until desired texture.
  • Garnish with fresh parsley if desired.

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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