If you've never added toasted nuts to hummus instead of Tahini, then you are missing out! The creamy smooth addition of raw cashews, pine nuts or macadamias, with the magnificent aromas from toasting, gives this dish an explosion of flavor, some of the healthy fats and a twist your guest will really be Thankful for!
2-3 cloves of raw garlic peeled
1- 15 oz can organic garbanzo beans, rinsed and drained
1- 15 oz can organic artichoke hearts, rinsed and drained
3 tbsp fresh squeezed organic lemon juice
1/4 tsp lemon zest
1 tsp Foods Alive Pink Himalayan or Celtic sea salt, (fine not coarse)
3 tbsp organic extra virgin olive oil (more for blending and drizzle)
1/2 c of Foods Alive raw unsalted cashews or pine nuts
1 tsp paprika
1 tbsp hot sauce (optional)
4 tbsp fresh basil leaves
In a food processor, add rinsed and drained beans, artichoke hearts, garlic cloves, lemon juice, lemon zest, salt, paprika, hot sauce, basil and 3 tbsp of olive oil.
Pulse until blended.
Heat a dry frying pan on med-high heat until hot.
Add 1/2 c raw cashews or pine nuts (unsalted).
Let toast for several minutes, tossing to get all sides browned.
Remove from heat and place in a bowl.
When cooled, take toasted nuts to spice grinder and grind to a flour.
Add the toasted flour to the processor mixture and pulse until well blended.
Slowly drizzle olive oil in while blending, to add a creamy, smooth texture.
(approx another 4 tbsp or so)
When desired consistency is achieved, pour hummus into a serving bowl.
Top with sprinkled paprika, fresh basil leaves, olive oil drizzle (and extra crushed toasted nuts if desired).
Serve at room temperature or chill in refrigerator until later.
Serve with veggies, sweet potato chips, beet chips, Foods Alive lemon-chia flax crackers
or your favorite snack.
Mix with extra olive oil and lemon to make a excellent salad dressing!