Cashew Hummus with Zucchini Dippers

This cashew dip is a great alternative to hummus and keeps in the fridge for upwards of two weeks-- plenty of time to dip a lot of raw vegetables.

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2 cups cashews, soaked in water for 2 hours
1 clove garlic, smashed
1/4 cup water
1 lemon zest and juice
2 tsp salt
1/4 cup olive oil
3 zucchini or cucumber, cut into wedges or planks


  1. Drain the cashews and rinse
  2. Combine all ingredients except the vegetables in a food processor and blend until smooth
  3. Taste and adjust seasoning as desired
  4. Serve with an extra drizzle of olive oil and the vegetable dippers