Most of you know that I was a vegan before, so you probably just assume I lived off of hummus + vegan protein bars. Well, you’re right. Man, I was a horrible vegan. Ugh.
Nowadays, I’m so much more in tune with my bod and I know that traditional hummus- the kind made with chickpeas- makes ya girl bloat. I know, it’s tragic. So I have to get a little creative and make my own- which I’m totally okay with because it’s cheaper and I know EXACTLY what’s going in it! Win Win!
So, a few days ago I had some raw cashews sitting around and I threw them into a jar with some filtered water to soak them. Keep in mind that I still had no clue what I wanted to do with them. Do I make cashew milk? Do I make a cashew “cheese?” Then, I saw my beloved jicama sitting in the fridge (I am SO obsessed with jicama!!) and I thought “HUMMUS!”
I threw some yummy stuff in my blender + out came this masterpiece. I hope you guys enjoy it just as much as we do (“we” as in AJ + me because he’s my snack buddy) 😉
Creamy Sage+Garlic Cashew Hummus
- About 2 cups of raw cashews, soaked in filtered water for a few hours or overnight
- 6 sage leaves
- Juice from 1 large lemon
- Sea salt to taste
- 2 cloves of diced garlic (or 2 teaspoons)
- 1/4-1/2 cup of olive oil
- Cayenne (for garnish)
- Soak the cashews for at least 3 hours or overnight in clean, filtered water. Drain the water and rinse the cashews, then put the cashews into a blender to food processor
- Add the rest of the ingredients, except for the cayenne and olive oil, and blend until combined
- With the blender on low, slowly start to add olive oil until you’ve reached your desired consistency
- If you’re serving right away, place in a bowl and sprinkle some cayenne on top for a little kick- we eat the hummus with jicama (duh) and celery! Or, you can keep it in the fridge, covered, for about a week!