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Super Creamy Hummus
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| Super Creamy Hummus (Makes 2 cups) |
◊ 1/2 cup cashews, soaked for two hours in water
◊ 3 tablespoons cashew water
◊ 1 can chickpeas, drained and rinsed
◊ 1 lemon, juiced
◊ 2 tablespoons tahini
◊ 1 tablespoon olive oil
◊ 1 garlic clove, minced
◊ 1/4 teaspoon sea salt or to taste
◊ 1/2 teaspoon smoked paprika
1. Drain the soaked cashews and reserve cashew water.
2. Shell chickpeas by either 1) squeezing each between thumb and pointer finger to remove skin or 2) rolling chickpeas vigorously between a dry kitchen towel until skins peel back.
3. Put cashews and 3 tablespoons of reserved water in a food processor and process until smooth. Add in chickpeas, lemon juice, tahini, olive oil, and garlic and process until very smooth and creamy (this will take a few minutes so patience is a virtue for this recipe). Add in salt and smoked paprika and pulse until incorporated. Serve hummus in a bowl and top with a drizzle of olive oil and a dash of smoked paprika. Enjoy and refrigerate leftovers for later indulgence!
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