Cashew Hummus Recipe (Legume-Free)

If you’re on a paleo, Whole30, or legume-free diet, you’ll love this recipe for Cashew Hummus. Creamy cashews replace chickpeas in this creamy dip recipe that has classic hummus flavors.

👥 8 Servings⏱️ Prep & Cook: 12 min⏳ Prep: 10 min🔥 Cook: 2 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

blender
food processor
bowl

📝 Preparation Steps

Drain your soaked cashews and place them in the base of a food processor or high speed blender.

Add the lemon juice, tahini, garlic, and sea salt. Process on high for ⏱️ 25-30 seconds, or until the mixture is creamy and fully combined.

tahini3 tablespoons

You may need to stop and scrape down the sides of the food processor bowl once during the blending process.

If you want the hummus to have a thinner consistency, you can add 1-2 tablespoons of water to the mixture and blend again.

Transfer the cashew hummus to a small dip bowl and sprinkle the top with smoked paprika (optional).

Smoked paprika (optional, for topping)

Serve immediately.

Nutrition Facts

calories

135 calories

fat Content

10.9 g

serving Size

1/8 of recipe

fiber Content

0.8 g

sugar Content

1.2 g

sodium Content

150.2 mg

protein Content

3.7 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

7.8 g

saturated Fat Content

2 g

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