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.