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!
Garlic Lime Cashew Hummus
Ingredients
- 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
Instructions
- 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.
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.