Tag Archives: beanless hummus

Carrot Hummus

4 Aug

IMG_1884I’m all about eating more vegetables any way I can–it makes me feel like Popeye minus the pipe and overbite (because the sailor look is totally in right now). Serve it with red bell pepper sticks for a healthy sweet snack or on top of grilled chicken, taco salads or eggs for a power-packed meal.


1 cup raw, unsalted cashews or walnuts

8-10 medium or large carrots

1/2 tsp sea salt

1/4 tsp red pepper flakes

1/4 tsp garlic powder

1/8 cup water or good quality extra virgin olive oil


1. Soak cashews or walnuts in filtered water for 6 hours. Drain, rinse and set aside. (QUICK TIP: you can also skip this process and use 3 Tbsp of cashew butter made with raw cashews and no other ingredients.)

2. Place 1 cup water in large stock pot and place a metal steam basket inside. Cover and bring to a boil while you peel and cut carrots into a normal stick size. Place all carrots in the steam basket, cover with a lid and cook for 20 minutes until carrots are tender.

3. Using an oven mitt, pull steam basket with the carrots out of the stock pot when done, place inside metal colander and rinse with cold water. Let cool for 5 minutes and place carrots in a food processor with the remaining ingredients. Blend on low until a hummus consistency is reached, adding more water or olive oil if needed.

4. Rock out on your carrot hummus!

Sweet Potato & Cashew Hummus (beanless and tahini-free)

10 Feb

IMG_1884I whipped up this tasty appetizer when it was my turn to host our monthly mastermind group. Sweet bliss = intelligent women changing the world + sweet potatoes + cashews. I hope it sparks good karma in your roundtable too!


1/2 cup raw cashews

3 small sweet potatoes

juice of 1/2 lemon

1/2 tsp sea salt

3 Tbsp olive oil

2 garlic cloves, sliced

pinch of cayenne

paprika for garnish (optional)


1. In the morning, place 1/2 cup cashews in filtered water and let soak for 6 hours. This can also be done overnight.

2. Pre-heat oven to 350°. Wrap sweet potatoes in aluminum foil and bake for 45-60 minutes or until tender. Let cool.

3. While sweet potatoes are cooling, drain cashews and rinse clean. Pat dry. Thinly slice the garlic cloves.

4. Peel the cooled sweet potatoes (the skins should fall off), chop them into thirds and place in food processor. Add cashews, lemon juice, sea salt, olive oil, garlic and cayenne.

5. Blend on low into a creamy consistency. Adjust seasoning as needed.

6. Place in a serving bowl and sprinkle with paprika. Serve with your favorite vegetables and Flackers (flax seed crackers).

Recipe courtesy of Stephanie Bell