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Creamy Cashew Hummus (Keto & Paleo Friendly)

Creamy Cashew Hummus (Keto & Paleo Friendly)

Creamy Cashew Hummus (Keto & Paleo Friendly)

Creamy Cashew Hummus (Keto & Paleo Friendly) | Fat to Fit Chick

I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But the one thing I miss the most is not being able to have beans! I love garbanzo beans, especially hummus, and I crave that so often on keto. Well, lucky for us Cody actually whipped out this incredible recipe for a very near perfect hummus dupe.

It’s really tasty, tastes very authentic, and goes very well with vegetables, especially sugar snap peas.  You may not be familiar with all of these ingredients but I encourage you to use them all for very delicious results.

 

Ingredients

  • 1 cup raw cashews
    • It is very important that you get raw cashews for this.
  • 1cup tahini
  • 1cup lemon juice
  • 2 garlic cloves crushed
  • 1teaspoon salt
  • 1 tsp Ras El Hanout seasoning
    • You can use curry powder, but I prefer this by far
  • 1 tbsp olive oil
  • 1 tsp parsley finely chopped
  • 1 tsp red pepper flakes (optional)

To begin, soak cashews in water for 3-5 hours, or until they are soft.

Drain water and add cashews and lemon juice to a blender.  I initially tried to blend this with a food processor, but the results were less than ideal; you have been warned.

Then add tahini, garlic, salt, and Ras El Hanout and continue to blend until a smooth puree is achieved.  Adjust seasonings to your desired taste, you may like it to be more acidic or salty, for instance.

Serve in your favorite bowl, garnish with parsley and olive oil, and red pepper if you like it spicy like I do.  That’s it.  Super easy.

 

No Bean Cashew Hummus | Fat to Fit Chick

Ras El Hanout

*Ras El Hanout is a Moroccan spice blend.  It’s absolutely delicious mixed into hummus whether traditional or this recipe.  It’s also fantastic on grilled meat. I often use it to add great flavor to chicken, and if I am in the mood to splurge, on lamb.  Most grocery stores that have a decent spice selection will have a pre-mixed blend, and if you are lucky enough to have a middle eastern market near you, they usually have it far cheaper.  But if those aren’t an option, you can make it yourself.  The great thing is, just like curry powder, there is no definitive “recipe” for it, so you can take a template like the one I am posting and add or remove spices you like or don’t like to create a unique spice blend that fits your palate.

  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1 teaspoon ground nutmeg
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves

It’s really as simple as getting the spices, and adding them together, if you want to make it even better, get the cumin, coriander, allspice, and cloves whole, and toast them in a dry pan, then grind them along with the other spices, but that is optional.

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