I actually came up with this recipe years ago, way before when alternative nut butters had become the in thing. Hummus has always been a favourite of mine however sourcing tahini in Lamu was incredibly expensive would have to fly in boxes to keep up with my habit and to feed 80 guests in high season. However, across on the main land cashews were grown frequently as a cash crop and so thought about making this into a tahini type paste to use as a base for those nutty undertones. The result is silky smooth and light and I have actually come to prefer this version to the more traditional recipe.
· 1 tin organic chickpeas
· 1 clove garlic
· 30ml avocado oil
· 3 tbsp cashew nut butter
· 2 tbsp lemon juice
· 1 tsp Himalayan pink salt
· 1 tsp cumin
· 2.5 tbsp coconut yoghurt
1. Simply place all the ingredients above, save the yoghurt into a high speed food processor. I like a silky smooth hummus with this recipe so I leave it running for a couple of minutes.
2. Once your desired texture spoon in the yoghurt and pulse it through. The yoghurt isn’t a necessity but I find it adds a light creaminess which is just delicious!
3. Serve with a selection of crudities or spoon into the middle of a ripe avocado for a creamy and filling snack.