Walnut and cashew hummus (without tahini)

(read in Italian)

Walnut and cashew hummus (without tahini)

There are so many variations you can create once you master the art of making a creamy and delicious hummus. You can simply add one extra ingredient and bring on your table something completely different every time: try, for example, to add beetroots, avocado, or a bunch of spices. This is a recipe in which walnuts and cashews replace tahini.

I always talk about the importance of choosing a variety of foods from each food group daily and be curious about new ingredients or food combinations. It’s not just a simple strategy to ensure you are getting a wide array of nutrients, but it’s also a great way to make our meals less boring, to get more creative, and to be inspired by all the different products.

While I believe tahini is something delicious and pretty unique, I love sharing recipes like this one that presents an alternative preparation for who needs it or for someone who is looking for a twist on the classic hummus.

In this tahini-free hummus, the nuts add mainly fats, protein, and minerals to the dip (and taste, obviously!). From a nutritional point of view the composition of cashews and walnuts is different from the one of sesame seeds, and the effect on the texture of hummus will obviously be different: while the result is still rich and creamy, it tends to be a bit drier and less smooth compared to a classic hummus, so you may want to adjust the amount of lemon juice or olive oil according to your preferences.

Walnut and cashew hummus (without tahini)
Walnut and cashew hummus (without tahini)
Walnut and cashew hummus (without tahini)
Walnut and cashew hummus (without tahini)



  • 300 g cooked chickpeas (you can decide to use the chickpeas rinsed and drained or you can opt for not rising them and also keep 3-4 tbsp of cooking water to get a creamier hummus)
  • 40 g walnuts
  • 30 g cashews
  • juice of 1 lemon
  • 1 tsp fennel seeds
  • a pinch of salt (optional)
  • a few tbsp of cold water (or you can use the cold cooking water from chickpeas)

Follow the same guidelines you would use for a basic recipe to get a creamy result. Use a blender or a food processor to make your hummus – add the water in small portions step by step based on how your hummus looks like. Add your mix of nuts as the last ingredient when you already have your creamy mixture. Adjust the spices and lemon juice to your preferences and do the same for the toppings (here I’ve used a drizzle of extra virgin olive oil, a pinch of sumac, and some fresh parsley).

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