It is as awesome as it sounds. Every time I make this appetizer, the bowl gets emptied really fast. It’s nutty, smooth and creamy.
There are a couple of unique ingredients in this hummus that will have your guests going back to the bowl for another dip. This could be the best hummus recipe out there and I’m happy to share it with you. Try it and tell me what you think. I hope you like it too.
My avo smash is also a crowd pleaser. You can find that recipe on the blog too. Just enter avo smash in the search bar. Both dips are vegan friendly.
The best hummus ever!
- 1 small can chick peas, (garbanzo beans)
- 1/4 cup soaked cashews, (or 2 tbsp pine nuts)
- 1 clove of garlic
- the juice of one lemon
- 2-3 tbsp almond milk, (or cashew milk)
- 3 tbsp olive oil
- 3/4 tsp sesame oil
- 1 tbsp tahini, (or 1 tbsp peanut butter)
- 1/2 tsp white pepper, (optional)
- 1 tsp Maldon salt, (or 1/2 tsp table salt)
- 1/4 cup parsley leaves
Soak the cashews for a few hours in water. If you don't have time for that, boil some water and then turn off the burner. Add the cashews to the hot water and allow them to soak for 15 minutes and then drain the water.
Peel the chick peas. Just pinch each one between two fingers and remove the skin. This will take about 10 minutes, but it's worth it because it makes the hummus super creamy. You will still have one hand free for sipping wine or browsing though Instagram pics. 🙂
Add the peeled chick peas to the food processor. Add all of the other ingredients and blend until smooth.
Top with sesame seeds, malden salt and a pinch of aleppo pepper (if you have them on hand).
You can use table salt in this recipe, but Maldon salt tastes so much better.
If you don't have tahini, don't worry. The peanut butter tastes just as good.