I hesitate to call these two spreads or dips hummus as there is not a single chickpea in sight. However, use them both like hummus. They are a wonderful spread for pita or crackers, equally good as a dip with raw or blanched vegetables on a crudite platter.
The first doesn’t have any beans. If you are avoiding carbs, this is the one for you. Add some water to Almond-Sesame Dip to thin it and use it as a sauce for a rice bowl or salad. It is a versatile sauce.
Cashew-White Bean Dip uses white beans instead of chickpeas (feel free to substitute if your pantry is out of white beans). Creamy and rich, it was my special treat to enjoy the few tablespoons left in the blender after it was spooned into a serving bowl. Definitely consider using this in a wrap or sandwich.
Both of these are filled with healthy fat and protein from nuts. And they are quick to make, simply throw the ingredients in y0ur food processor or blender, process or blend away to a smooth sauce. Both are vegan, dairy and gluten free as well.
- 5 tablespoons raw unsalted almond butter
- 5 tablespoons sesame tahini paste
- 5 tablespoons tamari or soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1-2 tablespoons of water, as needed
- Combine the almond butter, tahini, soy sauce, vinegar, olive oil and garlic in the bowl of a food processor. Process until smooth. Add the water to thin to your desired consistency.
- Serve with raw vegetables, use as a spread or sauce.
Cashew-White Bean Hummus
- 1 can of cannellini beans or white beans
- 1 cup of raw cashews (I used dry roasted and salted, it turned out beautifully)
- 2-3 garlic cloves, depending on how much you love garlic (I used 3)
- 1/3 cup of cashew milk
- 2 tablespoons of fresh lemon juice (amount from about 1/2 a lemon)
- 1 tablespoon tahini
- 1 large teaspoon of cumin
- 1 teaspoon kosher salt
- Freshly ground pepper, a few really good grinds
- In a blender container, combine all the ingredients listed above. Blend until very smooth and creamy.
- Transfer to a bowl and serve with pita or crudites. Or store in the fridge, covered, for up to a week.
I am taking this to share at Fiesta Friday #173. It is hosted by Angie and cohosted by Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.
Click on the Fiesta Friday link to see all the wonderful dishes that are coming to share at the virtual party. And, please if you are a blogger, consider adding your link.
School is out or almost out, welcome to summer vacation!