Cashew Truffle Hummus: 3 ways - The Garden Eatery

Cashew Truffle Hummus: 3 ways

July 15, 2019


You either love it or you hate it. We LOVE it and this morning Amy whipped up the quickest creamiest cashew truffle hummus you ever did see. This weekend is set to be a scorcher so follow the recipe below, take it along to your next garden party and WOW your fellow truffle lover pals. Here we give you 3 ways to enjoy this decadent dip.


Prep time: 10 mins

Unscented coconut oil
Half an onion
2 sprigs of parsley
Half a clove garlic
400g drained chickpeas
75g cashews
Juice of one lemon
Salt/Pepper (to taste)1 tbsp olive oil
1 tsp truffle oil


> Finely chop the onion and fry in a dash of unscented coconut oil until browned.
> Pop in a blender with the rest of the ingredients (the more powerful the better - we use vitamix) but set aside a small handful of chickpeas, a teaspoon of onions and a pinch of parsley for garnishing.
> Blend on full until the mixture has a creamy texture.
> If you find the mixture is too thick, add a splash of water.
> For a thinner consistency add an extra tablesppon of olive oil.
> Season to taste


With crudites.

Serve in your favourite dish with warm wholemeal pitta strips and crudites.


On toast

> Roughly chop 100g of chestnut mushrooms.
> Finely chop half an onion
> Sautee onion, mushroom + half a clove of crushed garlic in a dash of unscented coconut oil.
> Add 3 sprigs of chopped parsley to pan.
> Season to taste.
> Spread a generous dollop of hummus across your toast and top with your mushroom mix.
> Served best on wholemeal sourdough toast.


In a salad

> Chop one head of broccoli and steam until al dente.
> Dice one cucumber.
> Roughly chop 100g of chestnut mushrooms.
> Finely chop half an onion
> Sautee onion, mushroom, half a clove of crushed garlic and 200g of broadbeans in a dash of unscented coconut oil until browned.
> Season mixture to taste.
> Combine all ingredients in a bowl
> Add a jar of drained artichokes (in brine) and mix well.
> Serve in your favourite salad dish on a bed of crisp lettuce.
> Add a generous dollop of cashew truffle hummus on top!

Works great as a warm salad but can also be served cold.

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