Thank you to everyone who’s commented on my Europe-trip recap! This week has been bittersweet, and your kind words mean a great deal to me. I hope some of you have read and enjoyed my travel posts.
Also, don’t forget to enter my Wholesome Chow giveaway if you haven’t already; it ends on Friday morning!
As promised, here is the follow-up recipe to my raw cumin-walnut crackers—a delectable raw hummus dip. It’s no secret that hummus is my favorite food in the world, and as I discovered at 105 Degrees, raw-nut-based hummus can be just as dreamy and creamy as its chickpea-purée counterpart. Though there’s no way around the expense of good raw nuts and tahini, I adapted this recipe from Matthew Kenney’s book Everyday Raw to be a smidge less pricey to make. Don’t stress out over the specifics—you can certainly use roasted tahini if that’s what you have, and you can make it with all cashews (which are a tad more wallet-friendly than macnuts) or all macadamias (ooh, you big spender, you!) if you prefer.
Per serving: 225 calories, 20.2g fat (3g sat), 8.9g carbs, 2g fiber, 5.3g protein
- 1 cup raw cashews, soaked 2-4 hours
- ½ cup raw macadamia nuts, soaked 2-4 hours
- ¼ cup raw tahini
- 2 Tbsp lemon juice
- 1½ Tbsp olive oil
- 1 clove garlic
- ½ tsp sea salt
- Up to ¾ cup water
- Rinse and drain the soaked nuts and place in a high-speed blender or food processor. (Nothing will get it quite as smooth as a Vitamix will, but if you don’t mind, I don’t mind!) Add all remaining ingredients except the water. (Psst—see my pretty pink Himalayan sea salt from Dallas?)
- Pulse to combine, then add ½ cup water. Blend until smooth and creamy, adding up to ¼ cup water as necessary to achieve desired consistency. (Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need.)
- Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving.
I topped my hummus with chopped mixed olives, and (when my cumin-walnut crackers were gone) I ate it with Wasa crispbread. Feel free to add a drizzle of olive oil or a sprinkle of paprika for garnish instead, and eat it with whatever you wish! Bread or crackers (raw OR non-raw) and vegetable crudités are good choices; you can also use it in a sandwich or wrap. (For some truly ironic raw blasphemy, you could even dip French fries into it ::evil grin::) This hummus is unctuous and luxurious without being cloying or heavy, and is SO worth the caloric splurge—besides, it’s so filling and satisfying that it’s unlikely you’ll overdo it anyway.