Hummus with Cashews

We have been making our own hummus for quite a while now and thought we had it about right. But this post last week from Seth Godin adds cashew nuts. They are great in it and lower the proportion of carbs in the dish. As for the carb content, well chickpeas are not top of the list of low carb foods, but we think there are more advantages than disadvantages. Sometimes the snacks available to low carb eaters can be less than inspiring, so hummus is a nice addition. More on the carb content and some other technical details here. This site suggests that a higher proportion of tahini lowers the carb proportion too, so we might try upping that next time.

Our recipe is not exactly the same as Seth's, so here goes. We don't bother with all that cooking nonsense. Used to, but not any more.

Ingredients

1 Tin of Chickpeas
1 Tbsp of Tahini paste
A handful of roasted cashew nuts
Juice of 1 lime
Olive oil - a good glug
Salt and pepper - to taste
Pinch of cumin

Method

Place all of the ingredients in a food processor along with a good splash of water and blend until smooth. This takes longer than you might think. A minute being about the minimum to get a nice consistency. Add more water if you think the mix is too dry.

We eat this with thin slices of carrot. It is much better before you put it in the fridge.

Other ingredients that we have added before are raw garlic (lots, crushed) and dried chillies. This depends on whether or not you expect the kids to eat it too.

Sources of ingredients

Everything is from Aldi except the tahini which is from SuperValue.