Friday, March 1, 2013

Cashew Hummus

This version of hummus is light and creamy....simply delicious!....
it can be served as a dip or used as a condiment for 
chicken, fish, vegetables and rice.


1 400g can chickpeas drained, reserve 1/4 cup liquid.
1 cup (150g) natural cashews
1/4 cup pear juice (or other juice)
Juice of 1 lemon
1 garlic clove or more to taste
salt and pepper to taste
paprika or chopped parsley to garnish

1. Place chickpeas, cashews and garlic in a food processor and whiz to combine and start to puree.
2. Gradually add the reserved liquid, lemon juice and pear juice into the processor while running. This will allow you to check consistency, which should be thick.
3. Season with salt and pepper. Place in serving bowl and garnish with a sprinkle of paprika or chopped parsley.
Store in the fridge- in a covered glass bowl or storage container.
The flavors get better as it chills.
Chilling the hummus also thickens it.

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