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Candice's Spicy Cashew Hummus


By: Candice Kumai

I love my creamy, fiber-filled hummus and crudités for every party imaginable! Now that football season is back, I highly recommend whipping up a batch of my Spicy Cashew Hummus for your group, and leave the fatty snacks alone! Everyone will love this hummus and veggies and nobody will miss the grease!

Makes 10 Servings


1 cup raw cashews

2 tbsp unsweetened almond milk

1 can organic chickpeas, drained and rinsed

1 tbsp tahini paste

1 tbsp reduced-sodium soy sauce, preferably tamari

1 tbsp lemon juice

2 tbsp tabasco hot sauce


Soak cashews in water overnight, or for a minimum 5 hours, then drain.

Place strained cashews into the bowl of a food processor along with remaining ingredients and pulse until a creamy. Blend until smooth, occasionally stopping to scrape down the food processor bowl.

Serve with snap peas, cucumber slices, celery sticks, carrots, radish or pita.


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