Garlic Lime Cashew Hummus
5 minute cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips!
This is my new favorite recipe (do I say that about every new recipe? #sorrynotsorry). I can’t help it if I make a new recipe a gazillion times because I love it so much, okay? 🙂
I have been putting this delicious hummus on my tortillas, on my pita chips, on my carrot sticks, and yes- dipping with my finger. So much yummy flavor!!
Every time I see hummus I’m like, oooh can I have some please? But, no. It has beans, so that a no-go. But wait! Cashews!!! I can’t believe it took me this long to figure that out. All this time wanting to decorate a beautiful little bowl of hummus has come to fruition.
So many earthy tones dancing around in this bowl. This bowl of zesty herb hummus is whipped together with whole cloves of roasted garlic, fresh squeezed lime juice, parsley, and dash of sea salt. YUM! Just enough spice and flavor depth to keep your taste buds happy campers.
pita chips & hummus
So let’s talk about these pita chips, okay? Remember munching on pita chips? They were always my Dad’s fave, so naturally I wanted to see what all the fuss was about. I was instantly hooked!
Flash forward years later and I’m no longer eating wheat… or grains come to think about.😂 Recreating those chips was never something I though I would be doing since going paleo, but turns out it’s SO easy to do! Using my new paleo cassava flour tortilla recipe I turned those yummy tortillas into some rad toasty chips.
The great thing about this hummus is that it only takes minutes to prepare. (Also the fact that it’s paleo is pretty great😂). Everything goes in a food processor, gets blended up, and then topped off with some of my ultimate faves: sun dried tomato pieces, chopped cashews, fresh cracked pepper, olive oil, and roasted garlic.
Okay, so one last tip before I let you go and chow down on this hummus.
Here it is: this hummus can also be doubled as a “cream cheese” spread. It’s just that creamy and full of herbs and deliciousness. So if you’re looking for something to put on your toast, bagels, or chips this is your solution! Enjoy!
- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
| Info |
| Prep Time | 5 minutes |
| Servings |
tablespoons
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Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
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Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe. |
Ingredients
hummus
optional toppings
pita chips
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- Begin by combining all ingredients for hummus in a food processor. Puree until smooth. Make sure you have soaked your cashews and baked the garlic. If not, then take the time to do this first.
- Plate and top off hummus with optional toppings.
- To make the pita chips, take the paleo tortillas, cut them in quarters, then spread out on a baking sheet. Cook the chips on 400F for about 20 minutes, turning on occasion to ensure even crisping. Leave the chips in the oven more or less depending on personal preference of crunchiness.
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Nutrition Facts
Garlic Lime Cashew Hummus
Amount Per Serving
Calories 143
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 4g
20%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 0.5mg
0%
Potassium 5mg
0%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 4g
8%
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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13Comments
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Hi, I was wondering if I could use organic palm oil instead of coconut oil in this recipe as I’m allergic to coconut oil. 😞If not would you have another suggestion on something to use? Thanks
Yes! I think palm oil could totally work. 🙂
Your website is beautiful! I was wondering why it is necessary to soak the garlic and cashews first??
Thank you! You soak the cashews to make them soft to blend- otherwise they don’t blend smooth 🙂 …. The garlic should say to be soaked, Ill check on it.
Palm oil harvesting is destroying the Borneo tropical forests. Try olive oil.
Hi Kaylie, many greetings from Slovakia! Sorry for my weak English but hope I am able to express how much I like your recipes. I am on SCD but I can use lot of your recipes just slightly adapted. Please do not stop your great job!
Thank you Ivka!
Hi Kaylie, any idea how long this will last in the fridge?
Not sure exactly, probably up to just over a week.
Have you tried freezing this?
Hi Aimee, I haven’t, let me know how it works! 🙂
Hey Kaylie! I am from Washington State too! I am definitely trying your hummus recipe tomorrow!! Us fellow Washingtonians should connect!
I’ve been playing around with this recipe as I love making cashew hummus and loved the idea of the roasted garlic!! I will say I highly suggest adding some more spices in, I personally love some cayenne, cumin, and smoked paprika along with the salt and pepper and STRONGLY suggest using olive oil instead of coconut!! I also used 4 limes and some tahini as well. I wound up throwing away the coconut oil one just because I couldn’t handle how sweet it was. With olive oil, tahini, and spices… cashew hummus is delicious!