Sesame-Free Hummus
Ingredients
- 1½ cups ( 300g) chickpeas (soaked and cooked from dried) or approx 1 can chickpeas
- ½ – 3/4 cup (50-177ml) water either reserved soaking water or tap water will do *harder chickpeas will require more water than softer ones will…
- 2 tbsp. cashew butter
- juice of 1 lemon
- 1/2 clove garlic (you can use more if you like)
- 2 tbsp. extra virgin olive oil
- 1-2 tsp toasted peanut oil
- sea salt to taste
Instructions
- Begin by de-skinning whatever chickpeas you’re using (this is remarkably therapeutic). Add de-skinned chickpeas water, garlic, lemon juice and a few good pinches of sea salt into a blender and process until a smooth thick paste has formed. Then slowly begin to drizzle in the olive oil followed by the toasted peanut oil whilst still blending, until the mixture is creamy and smooth.
- Taste and season again with sea salt if needed. Serve in your favourite sandwich or in a bowl for dipping with a drizzle of olive oil and plenty of lemon wedges and hot sauce.
- This will keep for about a week in a seal-tight tupperware in the fridge.
Notes
*Notes: You could sub out the cashew butter for another nut butter if you like but I prefer this one; creamier than almond butter and more subtle while still as fatty as peanut butter. Thankfully cashews are one of only a few nuts our daughter isn't allergic to, so we use the opportunity as often as possible to keep it in her diet.