This paleo friendly roasted tomato cashew hummus is creamy and decadent without the beans.
I don’t think I’ve really come outright and said it on here, but I’m doing a little paleo/SCD experiment in these parts. Besides a couple forkfuls of pasta, a bite of an apple cider donut and a Sunday afternoon ice cream cone, it’s been 16 days of strict no dairy, no legumes and no sugar. So far, I’ve determined two things:
1. Dairy and I might not be as bff as I thought (this is only slightly problematic as I have a shelf full of greek yogurt in my fridge right now) considering I think I’ve lost a pant size from lack of bloating alone.
2. I miss hummus. Like, a lot.
I don’t really understand the whole “say no to legumes” thing that paleo advocates much beyond the fact that they have phytates and apparently that’s bad for you. I’m playing by the rules for a month just to see what happens, what changes I see and how I feel, but I struggle to understand this one. Did cavemen know what the hell a phytate was? I doubt it. Beans were around then, who says they didn’t eat them? I need more convincing on this.
Hummus was my go to afternoon snack. It’s a lovely way to get in veggies without having to boringly munch on raw ones and I needed a replacement stat.
When you soak ‘em (soak your nuts, ha) they turn soft (double ha) and almost resemble a bean texture wise, so it actually results in a pretty similar consistency to hummus once you whirl everything around in the food processor for a few minutes.
Roasted garlic, roasted tomatoes, and basil just seal the deal.
Oh, and add 1 triscuit to that cheat list up above. Oops.
Roasted Tomato Cashew Hummus
- 4 plum tomatoes quartered
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil divided
- 1/2 tablespoon honey
- salt & pepper
- 1 cup cashews soaked in water for at least 3 hours
- 1 tablespoon tahini
- 1/4 cup packed basil leaves
- 1/2 tablespoon balsamic vinegar
- Preheat oven to 400 degrees and grease a baking sheet.
- Toss tomatoes with 1 tablespoon olive oil, honey and salt & pepper in a large bowl. Spread out onto baking sheet.
- Cut off tips of garlic cloves, drizzle in olive oil and wrap in aluminum foil. Place on baking sheet with tomatoes.
- Roast for 25 minutes. Remove from oven and set aside to cool for 10 minutes.
- Place cashews in food processor and process for about 1-2 minutes until smooth.
- Add in all remaining ingredients and process for another minute until fully incorporated, scraping down the sides as needed.
- Season with more salt & pepper to taste.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.