Cashew Coconut Hummus
Give your hummus a summer makeover! This deliciously creamy recipe from Heaven’s Banquet by Miriam Kasin Hospodar calls for Pitta-pacifying coconut milk, toasted cashews, and zippy ingredients like parsley, dill, and ginger.
A version that marches to the beat of a different drummer from the usual garlic-laden, tahini-based Middle Eastern hummus bi tehina.
Why We Love This Recipe Pitta dosha types, this hummus is for you! It offers a cooling take on traditional hummus. A bit of fresh ginger helps aid digestion in this protein-rich dish.
Note that you must soak the garbanzos overnight.
- 1 cup dried garbanzo beans (chickpeas)
- ¼ cup olive oil
- Pinch of hing (optional)
- 2 teaspoons cumin seeds
- ⅓ cup chopped bell peppers
- 2 tablespoons minced fresh ginger
- 3 tablespoons lemon juice
- ¾ cup cashews, toasted
- ¾ cup coconut milk
- ½ cup minced fresh parsley
- 3 tablespoons fresh dill
- 1 teaspoon raw sugar
- Liquid seasoning or salt
- Black pepper
- Clean the garbanzos. Place in a bowl with at least 3 cups of water and soak overnight.
- Drain, then place in a pot with at least 6 cups of water. Bring to a boil, reduce heat, and simmer until very tender, about 2½ hours. Drain well.
- Heat the oil in a skillet. Add the hing, cumin seeds, and bell peppers. Sauté over low heat for a few minutes, until the peppers are tender. Stir in the ginger and remove from the heat.
- Purée the pepper mixture in a food processor or blender with lemon juice, cashews, and coconut milk until smooth. (A blender makes the smoothest purée, if you can stand to clean it up in addition to the food processor for the next step.)
- Purée with the garbanzos in a food processor. Blend in the parsley, dill, and raw sugar, and season with liquid seasoning or salt and pepper to taste. Serve at room temperature with pita wedges.
Hing is an Indian spice with a unique flavor. It is a dried resin, available in "rock" form or ground. Ground hing is generally cut with rice flour, and is less potent. Hing is considered good for the appetite and digestion. It is a warming spice and contributes the pungent taste. Raw hing has an unpleasant odor. To release the true flavor of hing, you have to sauté it in oil or ghee. A pinch of ground hing goes a long way.
Hing and mustard seeds sautéed in ghee are poured over cooked lentils for aroma and flavor. The mixture of hing and mustard seeds, along with other spices, can be used to season vegetables or to make fruit chutneys.