1 15-oz can chickpeas, rinsed and drained
⅛ - ¼ teaspoon cayenne pepper (depending on how fiery you like it!)
1 ½ teaspoons ground cumin
1 teaspoon fresh lemon juice
1 teaspoon honey
⅓-½ cup neutral oil (such as avocado oil, sunflower oil, or safflower oil)
2 tbsp toasted sesame oil
Salt and pepper to taste
Add the chickpeas, Yumbutter Cashew Butter, cayenne, cumin, lemon juice, and honey to the bowl of a food processor. Pulse 10-12 times, scraping down the sides of the machine with a rubber spatula.
With the machine running, stream in the neutral oil. You may have to stop the machine halfway through and scrape the sides to fully incorporate. Use ⅓ cup oil for a thick, spreadable consistency. Use ½ cup oil for a thinner, dippable consistency. Add the toasted sesame oil, and salt and pepper to taste, and process once more to combine. Serve sprinkled with a little cayenne on top.
- Use this as a dip for veggies, a spread on sandwiches, or as added protein in a salad or grain bowl
- Why cashews? Their ultra-creamy consistency adds a velvety-smooth texture to the hummus
- Why add honey? The honey helps balance the spiciness of the cayenne. If you’re not a fan, just leave it out.