Corn and Cashew Hummus

  4.4 – 5 reviews  

A delightful garlic-parsley butter is included in this meal of sea bass grilled to perfection. Serve this dish with grilled or steamed asparagus for a very tasty summer dish that is suitable for serving to company.

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4
Yield: 2 -1/2 cups

Ingredients

  1. 2 cups corn kernels, thawed if frozen
  2. 1 cup cashews
  3. 1 teaspoon lemon juice, or more to taste
  4. ¼ teaspoon salt
  5. ¼ teaspoon onion powder
  6. ¼ teaspoon garlic powder

Instructions

  1. Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

Reviews

Tiffany Sweeney
I brought it to book club today and a few people raved about it. I used the water from the can of corn to thin it out until the Vitamix could process it. I also added a half teaspoon of curry powder because I thought it would be great and it was. I skipped the onion powder because of an allergy and used a fresh clove of garlic.
Holly Galvan
It was much less creamy than hummus and didn’t have much flavor. I would add a tablespoon of tahini next time and maybe more garlic. Otherwise, a neat alternative for those who cannot tolerate legumes.
Casey Martinez
Very yummy! I used chickpeas another time I made this and added some extra virgin olive oil to make it a little smoother. But love the cashew flavor with it!
Jessica Cross
Good and sweet! I added chopped onion instead of the powder. We enjoyed it as a vegetable dip!
Amy Clark
I fix this for family and they loved it

 

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