Cashew Chickpea Spread or Dip

Cashew cream and hummus, who doesn’t love those things? Especially when combined. I know this hardly counts as a recipe. But you should still try it, if you feel like doing what I tell you.

This spread is milder than your average hummus and it is richer. It’s creamy, sweet, and smoky. It’s perfect for everything except dessert. We used it as a topping for boiled potatoes, but it also makes a great sandwich spread or a wonderful dip for your vegetables.

Cashew Chickpea Dip or Dip

180 g (1 cup) canned chickpeas
150 g (5.3 oz) roasted and salted cashews
1 clove garlic
120 ml (½ cup) water
1 ½ tablespoons lemon juice
½ teaspoon smoked paprika
salt and pepper to taste

Place all ingredients in a blender and food processor and blend until smooth.

14 thoughts on “Cashew Chickpea Spread or Dip

  1. Can’t go wrong with a good chickpea spread/dip, especially if it involves roasted cashews. I like the thought of using this recipe as a potato topping–such a good idea!

  2. OMG, a CAPTCHA Code I can actually decipher! It’s a miracle.
    Anyway, your pictures are lovely and make me want to eat chickpeas till I can’t eat chickpeas no more. I know you know what I’m talking about.

    1. I know! Those codes are annoying. But not as annoying as those spammers that want to sell jerky on my blog. And those chickpeas, they gotta behave.

        1. Because just so you know, if you follow me on Twitter, fave all my pics on Flickr, like me on Facebook, follow me on Pinterest, do the hokey pokey in your underwear, then I give you jerky.

  3. I know even before trying this that I’m going to love it! Thanks for the recipe, can’t wait to try, especially as I’m mildly addicted to smoked paprika :-)

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