I cracked the hummus code. My secret ingredient? Cashew milk! It cuts down on the olive oil while adding a really nice creaminess and rich flavor. I could eat this on everything.
Creamy Hummus (Serves ~6-8)
- 1 3/4 cup cooked chickpeas/1 15 oz can of chickpeas
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 cup cashew milk (1/4 cup cashews blended with scant 1/2 cup of water)
- Juice of 1 lemon
- 1 1/4 tsp salt
- 1/4 tsp cayenne
Pulse chickpeas, tahini and garlic cloves in a food processor. Pour olive oil and cashew milk (one at a time) into the mixture while the machine is running. Add lemon juice, salt and cayenne. Give it a taste test and adjust as desired. Serve with a drizzle of olive oil, a dash of paprika and fresh herbs.