Aromatic za’atar and smoky roasted red peppers flavor this ultra-creamy cashew hummus. A delicious alternative to chickpea-based hummus. JUMP TO RECIPE
I feel the same way about hummus that I do about pizza and chicken salad. That is, one can never have too many recipes for these dishes because no matter what variation you make, the end result is almost always delicious with near universal appeal. I guess that’s why there are countless recipes for hummus floating around the internet and no matter how many new ones appear in the blogosphere, people seem to love them. So here’s another, but this one’s a little different. Za’atar Cashew Hummus is every bit as delicious as traditional hummus but it’s made with raw cashews and roasted red peppers instead of chickpeas, and it’s flavored with za’atar – an aromatic Middle Eastern spice with amazing savory flavor.
It might seem strange to make hummus with cashews but as any dedicated vegan knows, cashews are the magic ingredient in recipes when a smooth and creamy texture is desired so they’re awesome as a base for hummus. Vegans also love cashews because they’re a great substitute for dairy. This wasn’t an issue when creating Za’atar Cashew Hummus because pretty much all hummus is naturally dairy-free, but vegans and non-vegans alike will still appreciate the awesome substitute that cashews make for chickpeas in this recipe and how well they duplicate the velvety quality that is characteristic of hummus. (If you’re interested in seeing some other creative recipes using cashews check out this article.)
Za’atar Cashew Hummus has a deeper, richer flavor than chickpea-based hummus but can be served in exactly the same way – with pita bread, crackers, vegetable crudités, or as a sandwich spread. You might even eat it plain, right off of a spoon, as I’ve been known to do because it’s that irresistible!
For other hummus recipes check out Sun-Dried Tomato Red Lentil Hummus, Broccoli Hummus Fritters, and Rainbow Veggie Hummus Bowl.
If you make Za’atar Cashew Hummus don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 cup raw cashews, soaked overnight
- 1 - 7 ounce jar roasted red peppers, drained
- ¼ cup tahini
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 teaspoons za’atar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- Combine all ingredients in the work bowl of a food processor and blend until smooth.
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