Cashew Cardamom Hummus
Hummus just got a makeover! Forget the traditional tahini and go creamy with a cashew butter. This high protein dip is not only filling but full of flavor and the hint of cardamom spice is so nice!
2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 garlic clove
1/2 C water
1/4 C Betsy’s Best Gourmet Cashew Butter with Cardamom
3 T fresh lemon juice
2 T extra-virgin olive oil
3/4 tsp salt
1/4 tsp black pepper
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed. Enjoy!