- One 20-ounce can chickpeas, drained, rinsed in cold water, and drained again
- ¼ cup tahini (sesame paste)
- ¼ cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large or 2 small cloves garlic, chopped
- Dash of ground cumin
- Dash of cayenne pepper, plus some for garnish
- Salt
- Freshly ground black pepper
- ¾ to 1 cup Indian-Spiced Cashews, coarsely chopped
- In the container of a food processor or blender, combine the chickpeas, tahini, oil, ¼ cup water, the lemon juice, garlic, cumin, cayenne, and salt and pepper to taste. Blend until smooth. The texture should be thick but creamy. Add more water if needed; season to taste with the cumin, cayenne, salt, and pepper. Place the hummus in a low, wide serving bowl.
- Surround the hummus with a thin circle of the chopped spiced nuts. Sprinkle a very light dusting of cayenne in the center.