Cashew and Coriander Hummus

The addition of cashew and coriander to a traditional hummus creates a dedcadent and slightly sweeter version of this delicious dip.

Portions: Aproximately 500g

Preparation: 10 minutes

Cooking: cook time

Ingredients

Cashew and Coriander Hummus

  • 1 can chickpeas (drained and rinsed)
  • 125g tahini paste (hulled)
  • 125g roasted cashew
  • 1/2 bunch corriander, roughly chopped
  • 1/2 tsp smoked paprika
  • juice of 1 lemon
  • 4 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • generous pinch of maldon salt or similar salt flake and ground pepper
  • To Serve: finely chopped coriander and pinch paprika

Method

Hummus

  1. Place all the ingredients in a food processor or blender or mortar and pestle. Puree until all the ingredients are well combined and you have a coarse dip (if it is too thick simply add a few tablespoons of water and blend briefly). Of course you can puree it until smooth if you prefer. Taste the dip and adjust accordingly, a little more salt, pepper or lemon juice.
  2. Serve or store in a sealed container in the refigerator until ready to serve. The hummus will keep for up to 5-7 days in the refrigerator.
  3. Garnish Hummus with chopped coriander and dusting of paprika. Serve accompanied with vegetable batons, flat bread, or biscuit of your choice. Also good as an accompaniment to kebabs, burgers, grilled vegetables, meat and seafood.