Nut Hummus (two recipes)

I miss hummus since I no longer eat garbanzo beans.  I can sometimes find a lentil hummus in the grocery store, but I've otherwise just had to do without hummus,  The Courier & Press had an article recently by Aimee Blume that included a couple of recipes that are essentially nut hummus - one with cashews and one with almonds.  That gave me hope, and inspired me to come up with a very simple almond nut hummus that I like a lot.

ALMOND HUMMUS 

INGREDIENTS

1 cup almond flour

1/4 cup lemon juice

3 Tbsp olive oil

1 clove garlic, mincedt

1/2 cup cold water

Salt to taste

COOKING INSTRUCTIONS

Put everything into a food processor and process a couple of minutes.

Nutritional information: makes about 1 cup, per Tbsp = 63.7 calories, 6.1 g fat, 0 mg cholesterol, 9.8 mg sodium, 1.9 g carbs, 0.8 g dietary fiber, 1.5 g protein

I had it with pita bread and a Greek salad for lunch.

I haven't tried the cashew hummus recipe yet.  It's more complicated than my simple hummus.

CASHEW HUMMUS (simplified from "Creamy Herbed Cashew Hummus" recipe that was in the newspaper)

INGREDIENTS

1 cup whole raw cashews

3 Tbsp fresh lemon juice

Zest of 1 lemon

3 Tbsp grapeseed oil

1 clove garlic

1/2 tsp salt

1/4 tsp white pepper

1 Tbsp fresh chives

1 tsp fresh dill

COOKING INSTRUCTIONS

Place cashews in medium bowl and cover with 3 inches cold water.  Let soak 24 hours.  Drain soaking liquid, rinse under cold running water, and drain again.

Purée cashews, lemon juice, zest, oil, garlic, salt, pepper, and 1/2 cup cold water in food processor for 6 minutes, or until very smooth and creamy.  Stir in chives and dill.

The part I left out of this recipe was straining the mixture through a triple layer of cheesecloth (essentially wrapping the hummus in cheesecloth and setting in a strainer in a bowl), chilling for 12 hours or overnight, and discarding excess liquid.  I may find I need this step once I try the recipe.