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Sesame Cashew Chickpea Dip


  • 3/4 cup dried chickpeas or: 1.5 cups cooked chickpeas
  • 2 tablespoons cashew butter
  • 1 tablespoon toasted sesame oil
  • 1/4 cup lemon juice
  • additional water to thin as needed
  • 1/4 teaspoon salt plus more to taste
  • pepper


  • Soak chickpeas overnight, or up to ~3 days (if you soak them for a shorter amount of time, you may need to cook them for longer).
  • Drain and rinse chickpeas. Boil for about 1 hour over medium heat until tender along with a pinch of baking soda to reduce general gassiness (they should double in volume to 1.5 cups after cooked). Drain and let cool, then shell chickpeas by gently pinching one side and pulling off the skin (optional, but highly recommended for ultra-smooth hummus).
  • Blend chickpeas to a powder in a food processor, then add the rest of the ingredients. Blend and add additional water if needed until mixture reaches your desired consistency. Season to taste.


Inspired by this hummus.

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