Lunch: Cashew-Lime Cilantro Hummus

Recipe by Maria August, Boulder, Colorado 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 fr

Ingredients

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

Instructions

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

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