This hummus makes a delicious change from conventional hummus, using cannellini beans as the base instead of chick peas & it is flavoured with sweet goji berries, root ginger, chilli & cayenne pepper.
By adding cashews & milled chia seeds, this hummus is made even more nutrient-rich, filling & deliciously creamy. If you wish, you can add some protein powder to boost the protein content too. (I use plant-derived protein powder; pea or soy work well). Even better, this dip only takes 5 mins to make!
Goji berries are a fantastic superfood; not only are they are a complete protein source, but they also also contain fibre, anti-oxidants, vitamins (esp. vitamin C) & minerals. No wonder these little fellows boost the immune system! They also help prevent neurodegeneration, improve vision & help our bodies deal with stress (an adaptogen). I love including these in my superfood snacks & soups where possible. (See Energy boosting flapjacks & Sunshine soup recipes).
Cashews are super rich in copper & phytochemicals, both of which have anti-oxidant activity, protecting our bodies from disease (& also good for healthy hair & skin!). Cashews are high in magnesium, important for concentration, lower blood pressure & healthy bones. Cashews also are rich in proanthocyanidins, which protect against cancer.
I love to serve this dip with crudités, in salads, toasted on rye or sourdough bread.
Preparation time: 5 mins plus 10 mins soaking time (to soften the goji berries)
1/8 cup of dried goji berries
400g can of cannellini beans
3 tbsp extra-virgin olive oil
1.5 tbsp lemon juice
1 red chilli
4cm piece of root ginger
2 cloves of garlic
1tbsp ground chia seeds
Large pinch of cayenne pepper
1/3 cup of raw cashews
1/4 tsp of salt
Ground black pepper, to taste
A few dried goji berries to garnish
Soak the dried goji berries in a little water for 10 mins. These will puff up with water & look like scarlet-orange plump jewels.
Place all ingredients (plus protein powder if using), in the blender, except for the cashews. Blend to form a brick- orange paste.
Add the cashews & blend. The dip will now thicken up. Taste & season according to personal taste.
Pour into a serving bowl & scatter a few goji berries on top to decorate.
This dip lasts in the refridgerator for about 7 days in a sealed container.
Don’t forget you can find my favourite recipes in my FREE eBook here.