Looking for an alternative nut butter for your morning toast? Or, perhaps a unique ingredient for your holiday baking (like these decadent sounding cookies)? For those whose taste buds gravitate more towards the savoury than the sweet, this Cashew Butter Hummus recipe, shared with us by one of our SPUD Calgary ambassadors, Linda Garson, makes a great addition to a holiday spread or a filling snack on a cold winter day.
REVIEW: Nuts to You Organic Cashew Butter
$13.99 (reg. price) for 500g + GST
Reviewed by: Linda Garson
I first tried the cashew butter on crackers with a friend. We’d both expected it to be like smooth peanut butter but tasting of cashews, and were surprised how different it was. The texture is much creamier and the taste is very subtle and delicate. It felt good to be eating something that has no preservatives, saturated fats or fillers, and dry roasted not oil roasted nuts. Organic sunflower is the only other ingredient than the cashews themselves! With the texture being similar to tahini, I suspected it would make a delicious hummus, and I made the recipe below to try it out. So easy – and I was right! It adds a whole new dimension to hummus, and is superb! I added a little more lemon juice than my original recipe to sharpen and loosen it, and a tablespoon of mayonnaise to lighten it, and everybody loves it! Final thoughts: I think this would make a superb and healthy Satay Sauce too, and will try it with chicken next!
RECIPE: Cashew Hummus
1 tin Eden organic garbanzo beans (398 mL)
2 small cloves garlic, minced
3/4 tsp salt
Juice from 2 organic lemons
1/3 cup organic cashew butter
2 Tbs mayonnaise
1/4 cup parsley, finely chopped
Lots of black pepper
1/4 cup green onions, minced
Dash of tamari or soy sauce
Dash of smoked paprika
Combine everything in a food processor and pulse till smooth.
Taste to correct seasoning and sprinkle with paprika before serving.