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How To Make Cashew Chickpea Coconut Hummus

Looking for a refreshing hummus to try? This super simple chickpea coconut hummus can be a great lunch on its own or served as a side dish to any meal. 


Tired of still feeling hungry after eating hummus? The chickpeas and cashews in this hummus make it a satisfying meal that can keep you full throughout the day. This healthy recipe is also packed with protein and other nutrients!

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What Are Chickpeas?


Chickpeas, also known as garbanzo beans in Europe, are light-colored round legumes with a nutty flavor. You can either buy them dry and cook them yourself or purchase canned chickpeas.

Are Chickpeas Good For You?


Chickpeas have many health benefits! High in protein, they make a great addition to vegetarian or vegan meals. They also help to reduce blood sugar, improve digestion, lower cholesterol and reduce inflammation. Chickpeas have a great source of minerals like magnesium, iron, antioxidants, and essential vitamins.


Can You Eat Chickpeas Everyday?


Yes, you can eat chickpeas daily! One cup of chickpeas is the recommended serving size. Eating one serving a day of legumes like chickpeas, lentils, and beans has been proven to reduce the risk of cardiovascular diseases.

Can I Eat Chickpeas From The Can?


Yes! Canned chickpeas are cooked and can be used straight from the can. If you want to reduce the sodium level of canned chickpeas, you can drain and rinse them before use.




You can also choose to cook dried chickpeas instead of using canned chickpeas. To soften them and make them more digestible, you can soak the chickpeas overnight before cooking.

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The amazing recipe below is created by Maharishi AyurVeda Products International, Inc.

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Let us know how you dress up your favorite burger, and please send us a pic on the links below, we love to see your creative ideas! Also feel free to share any of your favorite recipes to make and share it with the Assuaged community on our ➡️ Share A Recipe ⬅️ page!

How To Make Cashew Chickpea Coconut Hummus

How To Make Cashew Chickpea Coconut Hummus

prep time: 15 M cook time: 0 M total time: 15 M


  • 1 cup dried garbanzo beans (chickpeas)
  • ¼ cup "olive oil"
  • Pinch of hing (optional)
  • 2 teaspoons cumin seeds
  • ⅓ cup chopped bell peppers
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons lemon juice
  • 1/2 tsp salt and pepper to taste
  • ¾ cup cashews, toasted
  • ¾ cup coconut milk
  • ½ cup minced fresh parsley
  • 3 tablespoons fresh dill
  • 1 teaspoon raw sugar


How To Make Cashew Chickpea Coconut Hummus

  1. Clean the garbanzos. Place in a bowl with at least 3 cups of water and soak overnight.
  2. Drain, then place in a pot with at least 6 cups of water. Bring to a boil, reduce heat, and simmer until very tender, about 2½ hours. Drain well.
  3. Heat the oil in a skillet. Add the hing, cumin seeds, and bell peppers. Sauté over low heat for a few minutes, until the peppers are tender. Stir in the ginger and remove from the heat.
  4. Purée the pepper mixture in a food processor or blender with lemon juice, cashews, and coconut milk until smooth. (A blender makes the smoothest purée, if you can stand to clean it up in addition to the food processor for the next step.)
  5. Purée with the garbanzos in a food processor. Blend in the parsley, dill, and raw sugar, and season with liquid seasoning or salt and pepper to taste. Serve at room temperature with pita wedges.
chickpeas, coconut, herbs, healthy recipes, hummus
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