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rosemary cashew hummus
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Rosemary Cashew Hummus

Course Appetizer, Snack
Cuisine Gluten-Free, Vegan
Prep Time 40 minutes
Total Time 40 minutes
Servings 1 1/2 cups
Author Deb Delozier | Vegelicious Kitchen

Ingredients

  • 1 cup cashews soaked in water overnight
  • 1/8 cup heaping fresh rosemary leaves de-stemmed
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini plus 1 Tablespoon
  • 1/2 teaspoon salt
  • 1 bulb garlic oven roasted
  • 3 Tablespoons rosemary infused olive oil
  • 1 Tablespoons or 2 water
  • 4 Tablespoons sun-dried tomatoes cut in small pieces

Instructions

  • Roast your bulb of garlic at 400 degrees F for about 40 minutes
  • Prepare your rosemary infused olive oil
  • While it's cooling get together your other ingredients: the tahini, lemon juice, cashews, salt
  • In a high powered blender like a Vitamix or Blendtec, put all the ingredients EXCEPT the sun-dried tomaotes and the water
  • Blend until smooth, you'll need the tamper on the Vitamix to press and stir
  • Add a Tablespoon or 2 of water as it's blending to come to your preferred consistency
  • Remove from the blender when smooth and creamy
  • Stir in the sun-dried tomatoes
  • Serve with crackers, veggie sticks, etc.
  • ENJOY!