Creamy cashew hummus



5 min


5 min


2 1/2 cups

Creamy cashew hummus

Creamy cashew hummus recipe Photo by Roberto Caruso

We partnered with Hellmann's to celebrate its 100th birthday and asked you to submit your very best ideas using its mayo—and, boy, did you deliver with over 2,000 recipes! We're thrilled to showcase our triple-tested blue-ribbon winners.


  • 540-mL can chickpeas , drained and rinsed
  • 3/4 cup roasted cashews
  • 1/2 cup Hellmann's mayonnaise
  • 1 large shallot , coarsely chopped
  • 1 garlic clove , coarsely chopped
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil , optional
  • 1 tsp za'atar spice blend , optional


  • 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.

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Nutrition (per tbsp)

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

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.