The only Vegan Hummus Recipe you need!
Hannah Stewart
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 16
Calories 114 kcal
- 2 cup raw cashews
- 1/2 cup Water
- 1 tsp Salt
- 3 garlic cloves
- 1/2 tsp Cumin
- fresh lemon juice
- 2 tbsp Olive Oil
Directions:Fill a small pot with hot water (hottest you can get from your tap will work) and cashews. Fill until water covers cashews by one inch.
Let cashews soak for 15 minutes
Drain and rinse cashews then pour into a high speed blender or food processor
Add water, salt, garlic cloves, cumin, lemon juice, olive oil and blend for 2-5 minutes or until smooth. (You may have to scrape down the sides once or twice) Add extra olive oil to reach desired texture.
Serve immediately or place in fridge until ready to serve (Hummus will slightly thicken in fridge, stir in a little extra olive oil if desired)
Serving: 2gCalories: 114kcalCarbohydrates: 5.8gProtein: 2.7gFat: 9.7gSaturated Fat: 1.8gSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 0.9g