Cashew hummus is a nice twist on the usual chickpea variety.
I enjoy the chickpea hummus too, but one of the keys to great health is eating a varied diet. This cashew hummus twist offers a completely different type of nutrition, and has quite of few health benefits.
It doesn’t have a glycaemic index, an account of having no carbs. Therefore, depending what you eat it with, you won’t get an insulin response with this. What this means is – no fat lay down in your body when you eat it.
Cashew hummus is packed with really healthy fats. Eating plenty of healthy fats keeps your skin smooth, your hair shiny, your joints moving smoothly, and loads of other things.
One advantage of eating a high fat meal is that it keeps you sustained for a lot longer than a carb based meal. Usually it will keep you going 3 times as long, so you end up eating less calories in the grand scheme of things.
How To Make Cashew Hummus
- 125 gm (1 cup) raw cashews (soaked in water for 4 hours)
- Juice of 1 lemon
- 3 tablespoons of tahini (raw is healthier)
- 1 clove of garlic
- 1 teaspoon of cumin powder
- Sea salt to taste
- Water as needed to make the mixture smooth
Place all of the ingredients in a high powered blender and mix together, adding a drop of water here and there to keep in moving. Blend until the mixture is smooth.
Serve it as a dip with raw veggies – this is probably the healthiest way to eat it. But you can also enjoy it with crackers or in a wrap.
I love having something like this in the fridge. It’s great if I’m hungry when I get in from work – it’s a ready-made really healthy snack with a few slices of carrot or celery.
I’ll be posting the odd recipe from now on, all will be waist friendly! Sign up to my newsletter here to make sure you get more tips on great tasting and healthy food.
Uber Health to you.