In this fresh take on hummus we replace the traditional chickpeas with cannellini and add cashews for richness. The beautifully pale dip looks especially pretty served alongside brightly colored vegetables or drizzled with extra-virgin olive oil and garnished with a light sprinkling of paprika or za’atar, a spice blend that’s available at any Middle Eastern market and many grocery stores.
Cashew–White Bean Hummus
- 1 can (14 oz./440 g) cannellini beans, drained and rinsed
- 1 cup (5 oz./155 g) raw cashews
- 2 garlic cloves, minced
- 1/3 cup (3 fl. oz./80 ml) cashew milk
- 2 Tbs. fresh lemon juice
- 1 Tbs. tahini
- 1 tsp. kosher salt
- 1 tsp. freshly ground pepper
- Pita bread or pita chips and crudités for serving
1. In a blender, combine the cannellini beans, cashews, garlic, cashew milk, lemon juice, tahini, salt and pepper. Blend on high speed until very smooth and creamy, 1 to 2 minutes. Transfer to a bowl and serve immediately with the pita and crudités, or store, covered, in the refrigerator, for up to 1 week. Serves 4 to 6.
Williams Sonoma Test Kitchen
Thanks for the recipe. I made it along with the roasted tomatoes. It was good, but it needed more flavor so I added some cumin and cayenne pepper. I also soaked the raw cashews overnight and used some of the cashew water instead of cashew milk. I would make it again.
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