This hummus 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 more. This could be the best hummus recipe out there and I’m happy to share it with you.
My avo smash is also a crowd pleaser. You can find that recipe here. Both dips are vegan friendly.
The best hummus ever!
- 1 small can chickpeas, (garbanzo beans)
- 1/4 cup soaked cashews
- 1 clove of garlic
- the juice of one lemon
- 2-3 tbsp almond milk or cashew milk (or water)
- 3 tbsp extra virgin olive oil, plus more for drizzling on top
- 3/4 tsp sesame oil
- 1 tbsp tahini, (or 1 tbsp peanut butter)
- 1/2 tsp white pepper, (optional)
- 1 tsp Maldon salt, (or sea 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, then turn off the burner and add the cashews to the hot water, cover with a lid, and allow them to soak for 15 minutes. Then drain the water and rinse the cashews.
While the cashews are soaking, peel the chickpeas. Just pinch each one between two fingers and remove the skin. This will take about 10 minutes, but it's worth taking the time to do 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 chickpeas to the food processor. Add all of the other ingredients and blend until smooth.
Drizzle with a little EVOO. Top with sesame seeds, Maldon salt and a pinch of red 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.