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In this PCOS-friendly snack recipe, canned chickpeas are blended with lemon, garlic and secret ingredient cashews for a super creamy, rich and perfectly delicious dip that pairs well with veggies or crackers.

Super Creamy Chickpea Hummus

  • Total Time: 30
  • Yield: 2 cups 1x


  • 1/2 cup Raw Cashews (soaked for about 20 minutes then rinsed well)
  • 1 1/2 cups Cooked Chickpeas (from the can, drained and rinsed well)
  • 1 ‘juicy’ Lemon (juiced, 3-4 tablespoons of juice; or to taste)
  • 1 medium clove Garlic (minced or finely chopped; or to taste) 
  • 3/4 tsp Salt
  • 1/4 tsp Onion Powder (optional)
  • Fresh Ground Black Pepper (to taste) 
  • 56 Tbsp Cold Water (divided)
  • 3 Tbsp Avocado Oil (divided) 


  1. Add the soaked cashews, chickpeas, lemon juice, garlic, salt, onion powder (if using), pepper and half of the water and half of the oil to a food processor. Blend to combine the ingredients, stopping to scrape down the sides of the food processor as needed, until mostly smooth. 
  2. With the food processor running, slowly stream in the remaining water and oil and continue to blend for 3 to 5 minutes or until very smooth and creamy. 
  3. Season with additional salt, pepper or lemon juice if needed. Transfer to an airtight container or covered bowl and chill before serving. 

Hummus will last up to 5 days in the fridge. 

Keywords: hummus, bean dip, white bean dip, snack, dip