Cashew and butterbean non-mous

I’ve never had much success with making my own hummous. Whenever I try I end up with something which is ok, but generally a bit stodgy and unexciting.

Earlier I remembered the following amazing dish from vegan yum yum and it occurred to me that the cashews made it much ligher than the beans on their own would have. And thus was born the following recipe:


  • A can of butterbeans
  • 1 cup of raw cashews (I buy these broken and loose from a health food store, so they’re actually quite affordable)
  • 1.5 lemons (whole, but with the peel removed)
  • 1.5 tsp sea salt
  • 1 tbs olive oil
  • 2 tbs tahini


The exact process I used to make it involves 73 distinct and precise steps and requires attaining nirvana before its completion. As a fractionally simpler alternative, I recommend just sticking the entire lot in a food processor and blending until it’s smooth.


This is very distinctly not hummous, but it is nevertheless delicious. It has a fairly mild flavour – you can distinctly taste the lemon and cashews, but they don’t dominate – and has a nice creamy texture. Probably works better as a pate rather than a dip, but definitely great for either

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