The Velvety Secret: Raw Cashew Chickpea Hummus

There’s a certain magic that happens when humble ingredients transform into something utterly sublime. For me, that magic is embodied in a perfectly blended bowl of hummus. I remember my early days in the kitchen, meticulously mashing chickpeas by hand, yearning for that silken texture that always seemed just out of reach. Then, I discovered the power of raw cashews. They don’t just add a luxurious creaminess; they lend a subtle, sweet richness that elevates simple hummus to an entirely new level, making you wonder why you ever settled for anything less.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: N/A (This recipe is raw)
• Total Time: 15 minutes
• Servings: 6-8
• Yield: Approximately 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

Here’s what you’ll need to create this exceptionally creamy and flavorful hummus:

• 2 ½ cups chickpeas (sprouted)
• ½ cup cashews (raw)
• 2 large garlic cloves
• ¼ cup extra virgin olive oil (cold pressed)
• 1 lemon (juiced), or 1 lime (juiced)
• 1 inch ginger (grated)
• 1 teaspoon sea salt
• 1 teaspoon cumin (ground)
• 1 teaspoon coriander (ground)
• ½ teaspoon pepper (ground)
• ¼ – ½ teaspoon cayenne (adjust to your spice preference)
• 1 pinch turmeric
• 1 pinch cinnamon
• 2 tablespoons cilantro (optional, for freshness)
• 2 tablespoons mint (optional, for a bright, refreshing note)

Note on Sprouting Chickpeas

While canned chickpeas are a convenient shortcut, using sprouted chickpeas imparts a subtle sweetness and can contribute to a lighter, more easily digestible hummus. If you’re new to sprouting, it’s a rewarding process!

To sprout chickpeas:

1. Rinse and soak 1 cup of dried chickpeas for 12-24 hours. If soaking for the full 24 hours, rinse and add fresh water halfway through.
2. After soaking, rinse the chickpeas thoroughly.
3. Place them in a large, clean glass jar. Cover the opening with cheesecloth secured with an elastic band.
4. Lay the jar on its side to allow for maximum air circulation. Place it in a well-lit room.
5. The chickpeas will take 1-4 days to sprout, requiring rinsing 2-3 times a day. They are ready when the “tail” is ¼ – ½ inch long.

Equipment Needed

• Food processor or a high-powered blender
• Measuring cups and spoons
• Citrus juicer (optional, for lemon/lime)
• Grater (for ginger)
• Serving bowl

Instructions

The beauty of this hummus lies in its simplicity and the minimal steps required to achieve a restaurant-quality result.

1. Begin by placing the raw cashews and garlic cloves into your food processor or mortar and pestle. Grind them until they are finely broken down into small pieces. This initial step helps to ensure a smoother final texture.
2. Next, add the chickpeas (whether canned and drained, or your freshly sprouted ones), grated ginger, sea salt, and all the spices and herbs to the food processor: cumin, coriander, pepper, cayenne, turmeric, and cinnamon. Process these ingredients until the chickpeas are broken down into small bits.
3. Now, pour in the freshly squeezed lemon or lime juice and the extra virgin olive oil. Blend everything until the mixture is completely smooth. This might take a few minutes, and you may need to scrape down the sides of the food processor bowl a few times to ensure all ingredients are incorporated evenly.
4. If you desire a smoother consistency or if your hummus seems a bit too thick, you can add a splash of water, one tablespoon at a time, while blending. Continue blending until you reach your desired consistency – it should be smooth but not runny.
5. If using, add the optional cilantro and mint during the last minute of blending. Pulse a few times to incorporate them without over-processing, which can dull their vibrant flavor and color.
6. That’s it! Your velvety smooth, raw cashew chickpea hummus is ready to be enjoyed.

Expert Tips & Tricks

• Soaking the Cashews: While this recipe utilizes raw cashews without pre-soaking to achieve a specific texture, if you find your food processor struggling or want an even silkier result, you can soak the raw cashews in hot water for about 30 minutes before draining and adding them. This will soften them significantly.
• Garlic Intensity: Raw garlic can be quite potent. If you’re sensitive to its sharpness, you can roast the garlic cloves before adding them. Simply toss them with a little olive oil and roast in a 400°F (200°C) oven until soft and fragrant (about 15-20 minutes), then cool and add them to the food processor. This will mellow the flavor considerably.
• Achieving Ultimate Smoothness: For a truly decadent, almost whipped texture, transfer the blended hummus to a high-powered blender (if you used a food processor initially) and blend on high speed for an additional minute or two.
• Spice Level: The cayenne pepper is your dial for heat. Start with ¼ teaspoon and taste. You can always add more if you prefer a spicier hummus.
• Freshness is Key: Using fresh lemon or lime juice and freshly grated ginger makes a noticeable difference in the brightness and overall flavor profile of the hummus.

Serving & Storage Suggestions

This raw cashew chickpea hummus is incredibly versatile. Serve it as a glorious centerpiece for your next mezze platter, alongside warm pita bread, fresh crudités like carrot sticks, cucumber slices, and bell pepper strips. A drizzle of high-quality extra virgin olive oil, a sprinkle of paprika, or a scattering of toasted sesame seeds makes for a beautiful and flavorful garnish. It’s also fantastic as a sandwich spread or a dip for your favorite snacks.

Storage:

• Refrigerated: Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
• Freezing: While it’s best enjoyed fresh, you can freeze hummus. Place it in a freezer-safe container, leaving a little headspace as it may expand slightly. Thaw in the refrigerator overnight. The texture might change slightly upon thawing, but it will still be delicious. Stir well before serving.

Nutritional Information

(Estimates are based on using canned chickpeas and may vary based on specific ingredient brands and quantities)

Nutrient	Amount per Serving	% Daily Value
Calories	271.3 kcal	–
Calories from Fat	140 kcal	–
Total Fat	15.6 g	23%
Saturated Fat	2.4 g	12%
Cholesterol	0 mg	0%
Sodium	761.3 mg	31%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	5.7 g	22%
Sugars	0.6 g	2%
Protein	7.1 g	14%

Note: The % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Nut-Free: For a nut-free version, omit the cashews. You might want to increase the olive oil slightly and perhaps add a tablespoon of tahini for added richness and a more traditional hummus flavor.
• Herbal Infusion: Experiment with other fresh herbs like parsley, chives, or even a hint of dill.
• Spicy Kick: Add a pinch of red pepper flakes or a touch of sriracha for more heat.
• Smoky Flavor: A pinch of smoked paprika can add a delightful smoky undertone.
• Lemon vs. Lime: While both work beautifully, lemon offers a classic bright tang, while lime can lend a slightly more exotic, zesty note.

FAQs

Q: Can I use canned chickpeas instead of sprouted chickpeas?
A: Absolutely! While sprouted chickpeas offer a subtle sweetness, canned chickpeas work perfectly well. Just ensure they are well-rinsed and drained.

Q: Why is my hummus not smooth enough?
A: Ensure your food processor or blender is powerful enough. Scrape down the sides frequently, and don’t be afraid to add a tablespoon or two of water if needed to help it blend more smoothly. Soaking the cashews can also help.

Q: How long does the hummus last?
A: Stored in an airtight container in the refrigerator, this hummus will stay fresh for up to 5 days.

Q: Can I make this hummus without raw garlic?
A: Raw garlic provides a pungent bite, but if you prefer a milder flavor, you can use roasted garlic instead.

Q: What is the purpose of the spices like turmeric and cinnamon?
A: Turmeric adds a beautiful golden hue and a hint of earthy flavor, while cinnamon offers a subtle warmth and complexity that complements the other spices.

Final Thoughts

This raw cashew chickpea hummus is more than just a dip; it’s a testament to the power of simple, wholesome ingredients transformed by technique. It’s a recipe that I find myself returning to again and again, whether for a casual gathering or a special occasion. The creamy texture, the bright citrus, the warmth of the spices – it all comes together in a symphony of flavor. I encourage you to make a batch, savor its richness, and perhaps share it with loved ones. It pairs wonderfully with a crisp white wine or a refreshing glass of sparkling water with a twist of lemon. Enjoy every delightful, velvety bite!