Roasted Garlic Cashew Hummus

Enjoy loads of savory roasted garlic in a Paleo-friendly hummus.

Is there anything soaked cashews can’t do? With a simple overnight soak, cashews transform into the perfect base for a Paleo-friendly hummus.

Be advised that if you’re cooking this while other people are in the house, they will undoubtedly pop their head in the kitchen to ask what smells so good. Shoo them away and continue. The incredible smell comes from the quick-roasted garlic. We’re cutting the cook time, but not the flavor, by roasting unpeeled garlic cloves on the stove. Make sure you leave them unpeeled, since they steam in their skins as they roast. You’re looking for a deep char on each clove. After about 15 minutes, you should be able to easily pop them out of the skins and into your hummus mixture.

You’ll combine these savory tidbits with soaked cashews, lemon juice, tahini, olive oil, and za’atar, and then let the food processor do all the work. Don’t rush this step. You want this to become a creamy, hearty dip. The remaining olive oil, za’atar, and toasted pine nuts top it all off.

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Roasted Garlic Cashew Hummus

Servings 4

Total Time: 40 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Passive Time: 15 minutes


  • 8 garlic clove(s) whole, unpeeled
  • 11/2 cup(s) cashews soaked and drained
  • 2 tablespoon(s) lemon juice
  • 3 tablespoon(s) tahini
  • 3 tablespoon(s) olive oil divided
  • 1 teaspoon(s) za’atar divided
  • 1/4 cup(s) water
  • 1 tablespoon(s) parsley chopped
  • 1 tablespoon(s) pine nuts
  • salt and pepper to taste


  1. In a skillet, heat the whole, unpeeled garlic cloves over medium heat. Cook 12-15 minutes, occasionally shaking the pan, until the skins are charred and the garlic is soft.
  2. Remove the skin from the garlic and discard.
  3. In the same pan, heat the pine nuts over medium-low heat for 3-4 minutes, until they are golden and fragrant. Remove and set aside.
  4. In a food processor, combine the roasted garlic, drained cashews, lemon juice, tahini, 2 tablespoons of olive oil, za’atar, water, and salt and pepper to taste. Process the ingredients until smooth.
  5. Transfer the hummus to a bowl. Drizzle with the remaining olive oil and garnish with parsley and toasted pine nuts.