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–+ servings
Ebonie Garnica

Cashew Hummus With Lemon And Garlic For Full GAPS

A thick Full GAPS cashew hummus with fresh lemon, garlic, properly prepared sesame tahini and water. Includes a four-hour soak before processing.
Print Recipe
Prep Time 5 minutes
Soaking 4 hours
Total Time 4 hours 5 minutes
Servings: 1 batch
Course: Dip, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh whole unsalted cashews Measure before soaking.
  • 1/2 cup fresh lemon juice Seeds removed.
  • 2 small garlic cloves Peeled.
  • 1/4 cup properly prepared sesame tahini Ready before beginning; measure the finished paste.
  • 1 teaspoon natural sea salt
  • 1 cup filtered water for processing Add 1/4 cup at a time as needed; you may not need all of it.
  • additional filtered water Enough to cover the cashews for soaking; drain away before processing.

Equipment

  • Glass or ceramic soaking bowl
  • Strainer
  • Ninja BN801 food-processor bowl and chopping blade Use the processor attachment, following its fill markings; process in portions if needed.
  • Measuring cups and spoons
  • Flexible spatula
  • Covered glass container

Method
 

  1. Put the measured cashews in a glass or ceramic bowl and cover them with filtered water. Soak for four hours. Set a timer rather than leaving them overnight.
  2. Drain the cashews. Keep the separate measured processing water ready in a jug.
  3. Put the drained cashews, fresh lemon juice, garlic, prepared tahini and salt in the food-processor bowl.
  4. Pulse to break the nuts down. Add fresh water one-quarter cup at a time, processing between additions. Stop the machine before scraping the sides.
  5. Continue until evenly creamy and thick, without hard nut pieces. Use enough of the measured water to help the dip move through the blade, stopping when a spoon leaves a soft ridge.
  6. Transfer to a serving bowl or covered glass container. Serve and refrigerate the remaining dip.

Notes

Timing: Four hours soaking plus about five minutes with the tahini and other ingredients ready. Preparing tahini is additional.
Cashews: Measure whole cashews before soaking. Four hours is within the GAPS six-hour maximum; do not soak overnight. Use three cups unsalted pieces instead of four cups whole cashews for the pieces option.
Water: Keep the soaking water separate from the measured processing water. Drain before processing. Add processing water gradually and stop at a thick, creamy texture; you may not use every drop.
Olive Oil Option: Cold-pressed olive oil may replace some or all of the processing water. Keep it raw and add gradually.
Yield: One batch; portion the completed dip as needed.
Full GAPS: After cashews, properly prepared sesame and the remaining ingredients are introduced. Contains nuts and sesame. No added egg or dairy if the sesame preparation also uses no dairy; dairy starters used in the tahini preparation need to be considered.
Doubling: Divide processing into portions that fit the bowl, or make two base batches. Keep the same four-hour soak; more processing takes additional time.
Storage: Cover and refrigerate. Freeze extras in smaller covered portions, thaw in the refrigerator and stir.

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