Cashew Curry Hummus
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Prep time: 
Total time: 
Serves: 8 servings (about ¼ cup each)
 
Ingredients
  • 1 (15 oz) can chickpeas
  • ½ to 1 whole jalapeno, seeds and ribs removed, diced
  • ½ cup cashews
  • ¼ cup golden raisins
  • ¼ cup tahini
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • 1¼ tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1-2 Tbsp water, as needed
Instructions
  1. In a food processor, pulse together the chickpeas, jalapeno, and cashews until well-incorporated. Add remaining ingredients and process until smooth - the mixture will be thick. If desired, add 1-2 tablespoons of water, or more as desired, to thin out hummus.
Notes
This hummus is served as more of a spread than a dip, so thick is ok!

Inspired by Hippy Chip Hummus at Tapistry Brewery in Bridgman, Michigan.
Nutrition Information
Serving size: ¼ cup Calories: 206 Fat: 12.9 Carbohydrates: 19.9 Sugar: 5.8 Sodium: 249 Fiber: 6.8 Protein: 6.1 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2016/12/cashew-curry-hummus-weekly-menu/