Garlic & Thyme Cashew Hummus
This cashew hummus is a great alternative to regular hummus, perfect if you have allergies to sesame seeds (tahini is used as a base for most hummus) or simply if you want a change! Cashews are a good source of fibre and protein, as well iron (as well as other vitamins and minerals), making it a great nutritious option for the whole family, from weaning upwards.
Serves: 2-4
Prep: 10 Mins
Cooking Time: 30 Mins
Ready In: 40 Mins
- 150g Cashews (unsalted)
- 3 Cloves Garlic
- 1 tsp fresh thyme leaves
- 1 Lemon (juice only)
- Water
- Place the garlic in some foil, and wrap into a parcel. Pop on a baking tray and roast in the oven for 20-30 minutes at 200C/ 180C Fan/ Gas 6.
- Pour boiling water over the cashews to help soften them, leave to one side for 5-10 minutes
- Meanwhile, squeeze the lemon juice into the blender and add in the thyme leaves. Squeeze the garlic from it's skin and add this in too. Finally, drain the cashews and add them in to the blender..
- Give the mix an initial blitz, scrape down the sides, then slowly begin to add water a little at a time until you get the consistency you like. You may need to scrape down the sides of the blender from time to time.
Method
- Place the garlic in some foil, and wrap into a parcel. Pop on a baking tray and roast in the oven for 20-30 minutes at 200C/ 180C Fan/ Gas 6.
- Pour boiling water over the cashews to help soften them, leave to one side for 5-10 minutes
- Meanwhile, squeeze the lemon juice into the blender and add in the thyme leaves. Squeeze the garlic from it's skin and add this in too. Finally, drain the cashews and add them in to the blender..
- Give the mix an initial blitz, scrape down the sides, then slowly begin to add water a little at a time until you get the consistency you like. You may need to scrape down the sides of the blender from time to time.
Ingredients
- 150g Cashews (unsalted)
- 3 Cloves Garlic
- 1 tsp fresh thyme leaves
- 1 Lemon (juice only)
- Water
Additional Information
Please be aware that cashews are a common allergen (nuts) so please ensure that they are safe for weaning.
I often make this with roasted vegetables to save doing the garlic separately, but please be aware you could also roast the garlic ahead of time if you are making this for another meal. Simply keep the garlic in the fridge for 2-3 days before use, once roasted.
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