Sometimes you want to make hummus, but the grocery store near your house is ghetto and doesn't have tahini. So you buy other types of nut butters instead, not thinking much about the substitute because you don't really like tahini that much anyways....
Well, I guess hummus isn't hummus if it doesn't include both chickpeas and tahini. So I tried to come up with a new name for my special dip made with cashew butter. But cashew+hummus=cummus, and I don't think that's a very good name at all.
Whatever it is, it's really yummy, healthy, and very easy to make.
3 cups cooked chickpeas*
3 tbls cashew butter
1/2 cup plain yogurt
handful of parsley
1 lemon's worth of lemon juice
1 tsp grated lemon zest
2 cloves garlic
1 tbls olive oil
1 tsp salt
1 tsp cumin
1/2 tsp pepper
*I always use home-cooked chickpeas because it's more economical, but you can use cans.
Put the parsley, lemon juice and zest, onion, garlic, and olive oil in the food processor to chop it all up. Then add the rest of the ingredients and process it until the chickpeas are all mashed and everything is mixed. Then you're done!
Garnish with parsley if you're going to take photos for, I don't know, your blog. Otherwise just grab a carrot and dip it right into the food processor. :)