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Cashew-Lime Cilantro Hummus

Photo: Thomas J. Story

Total time 10 mins

Makes 3 cups (serving size: 1 tbsp.)

"Invited to a party at the last minute, I invented this hummus from what I had on hand," says reader Maria August, of Boulder. "To my surprise, I liked it better than the traditional tahini version." Serve with fresh-cut vegetables, such as jicama, carrot, red pepper, and celery sticks.


  • 1 can (15 oz.) chickpeas (garbanzo) beans, drained
  • 1 cup salted and roasted cashews, plus 4 to 6 for garnish
  • About 1/4 to 1/2 tsp. sea salt (depends upon saltiness of cashews)
  • 1 small bunch cilantro (about 2.5 oz.)
  • Zest of one medium lime
  • 1/2 cup olive oil
  • About 2 tbsp. lime juice
  • Pinch of cayenne pepper
  • Mixed raw and/or blanched vegetables, cut into sticks or halved

Nutrition Information

  • calories 42
  • caloriesfromfat 78 %
  • protein 0.8 g
  • fat 3.7 g
  • satfat 0.6 g
  • carbohydrate 1.8 g
  • fiber 0.4 g
  • sodium 31 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put chickpeas, cashews, 1/4 tsp. salt, and 2/3 cup water in a food processor and pulse until very smooth.

  2. Add remaining ingredients and pulse until well blended and very creamy, about 30 seconds. Add more water, one tbsp. at a time, if needed. Add more salt or lime juice to taste. Garnish with cashews and serve with vegetables.