Yup I am one whole quarter Israeli by blood and I think that one quarter of me has always missed real hummus since turning Paleo. I have to admit I do sometimes eat the real stuff! I have played around with different ways of making it – I usually use courgette and soaked cashew nuts but find that the texture is never how I want it to be. Last week I bought a juicer which has super fun to play with but I have just started making my own nut mylks with my juicer rather than just juices. As I am not the wasteful kind of gal at all, no siree, I just had to try and make a hummus with the left over pulp from my Cashew Nut Mylk and boy did it work! Amazed! The texture is far better than I would usually make as it is almost a little grainy like you would expect from the real deal.
You can serve this with any kind of Paleo flat bread, some sweet potato wedges, or even just some good old carrot sticks!
This hummus is so fast to make it is pretty much like the real thing! I love it! Oh and it is raw and Vegan too – get in!!!
Yields: Roughly 200ml
Preparation Time: 5 minutes max
1 cup cashew nut pulp
3 tbsp lemon juice
1 clove garlic (ground into paste)
1 tbsp tahini
1/2 tsp ground cumin
1/4-1/2 tsp Himalayan pink salt (salt to preference!)
3/4 tsp coconut flour
Pinch ground black pepper
1 tbsp extra virgin olive oil
Generous pinch paprika
1 tbsp flat leaf parsley (chopped)
- Take your cashew nut pulp, lemon juice, fresh garlic paste, tahini, ground cumin, and Himalayan pink salt and mix together in a small bowl.
- Sprinkle in your coconut flour bit by bit whilst continuously stirring. You can use the full 3/4 tsp or thicken to your preference but just use small amounts or else you could end up with stodge – and nobody likes stodge!
- Stir in your ground black pepper, pour over your extra virgin olive oil and sprinkle with your paprika. Top with chopped fresh flat leaf parsley and serve! You can store the hummus in the fridge for up to a week in an airtight container (although it probably won’t last that long).