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Roasted Tomato Cashew Hummus
This paleo friendly roasted tomato cashew hummus is creamy and decadent without the beans.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
cashew hummus, roasted tomato cashew hummus, tomato cashew hummus
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
SERVING
|
Calories:
286
kcal
|
Carbohydrates:
16
g
|
Protein:
7
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
14
g
|
Sodium:
9
mg
|
Potassium:
391
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
598
IU
|
Vitamin C:
10
mg
|
Calcium:
30
mg
|
Iron:
3
mg