Creamy cashew hummus

Prep 5 min
Total 5 min
Makes 2 1/2 cups



540-mL can
chickpeas, drained and rinsed
3/4 cup
roasted cashews
1/2 cup
Hellmann's mayonnaise
large shallot, coarsely chopped
garlic clove, coarsely chopped
2 tbsp
1 tsp
1/4 tsp
1/8 tsp
1 tbsp
olive oil, optional
1 tsp


  • WHIRL chickpeas with 1/2 cup cashews, mayo, shallot, garlic, lemon juice, cumin, salt and cayenne in a food processor until smooth.
  • DRIZZLE with olive oil and sprinkle with za’atar and remaining 1/4 cup cashews, if desired. Serve with crudites.

Recipe submitted by Jennifer Zuk, Burnaby.
I like to cook my own chickpeas and toast and grind cumin seeds for the cumin when I make this, but it’s easier to take the shortcut of using canned chickpeas and ground cumin. This recipe has become a favourite with everyone I’ve served it to. It’s a snap to make and you can use it as a dip for everything from vegetables to tortilla chips; even try it as a sandwich spread.

Ingredient tip: Za’atar is a Middle Eastern spice blend. If you can’t find it, combine 1 tbsp dried thyme leaves with 1 tbsp sesame seeds, 3/4 tsp lemon zest and 1/8 tsp kosher salt. Makes about 2 tbsp.


Calories 47, Protein 1 g, Carbohydrates 3 g, Fat 3 g, Fibre 1 g, Sodium 61 mg.

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