My dad loves cashews. As for me, they are ok. But, Cashew Hummus. Sign me up. Seriously, it’s so good. My lovely neighbor made some for me, and I recently attempted the recipe. Easy, delish and so healthy. Not only are cashews are full copper, magnesium, zinc and manganese, but they also contain Omega 3 fatty acids and Argenine {a non-essential amino acid good for heart health}. On top of all that, lemon juice also boasts healthy essentials such as vitamin c, calcium and phosphorus, as well as anti-inflammatory properties. It’s a win-win.

This dish would be a lovely hostess gift served with crackers and fresh veggies in a basket, it will impress the pickiest of eaters {I know because my son is picky, and he loved it}, and one of the reasons I LOVED IT SO MUCH is because it’s the perfect appetizer for your vegan and gluten-free friends coming over for dinner. I love healthy people, but sometimes it’s hard to find a yummy recipe that will please everyone, and fit into everyone’s dietary needs. Unless you or a guest is allergic to cashews, this recipe is for you!

Gluten Free Cashew Hummus
recipe adapted from Sunfood Recipes
makes 3-4 cups homemade hummus {in other words, plenty to serve at a party…and to share with a neighbor}

Ingredients
3 cups raw cashews
3/4 cup tahini {my neighbor just roasted sesame seeds and used in place of actual tahini}
3/4 cups freshly squeezed lemon juice
6 garlic cloves
1.5 tsp fine Sea Salt
1.5 tsp cumin
1/4 tsp chili powder {my neighbor omitted this, and it was still delish}
1.5 tsp paprika

How To
Soak cashews for 3 hours.
Rinse and Drain the water several times.
Place cashews and all other ingredients in a food processor.
Puree until well blended.
It will probably be thick, so add water 1/4 cup at a time until you reach desired consistency.

{images via Tutto Bella}