Vegan Recipe: The Green Hummus
Cilantro is my drug of choice. That is why this hummus makes me happy. Also, it is so nice to get a “green fix” during the winter when everything outside is dead and brown. The color green helps to alleviate the winter blues.
This hummus is different than a traditional hummus because it uses cashews instead of tahini, and avocado oil instead of olive oil. So..... can this hummus give you a lift? You must give it a try.
Chickpeas - Cilantro - Lime - Jalapeno - Cashews - Avacado Oil
~ 29 ounces chickpeas (large can drained and rinsed)
~ 1 bunch of cilantro (stems cut off)
~ 1 teaspoon salt
~ 1 lime (juiced)
~ 4 tablespoons avocado oil
~ 1 jalapeño
~ 1/2 cup raw cashews (soaked for an hour)
~ 1/2 cup water
~ Put all of the ingredients into a food processor and blend until completely smooth.
~ If you don’t want a spicy hummus take out the seeds of the jalapeño before putting it in the food processor.
~ Serve with carrots, celery, crackers or anything that looks good in green.