Jalapeño Cashew Hummus

• 1 cup chic peas, boiled with water, softened, and drained
• 1/2 cup raw cashew, soaked in water for at least 3 hours
• 2 Jalapeno peppers, seeded and sliced
• 1/2 medium cucumber, peeled
• 2 garlic cloves
• 1/8 onion
• 1 tablespoon lemon squeeze
• 1 teaspoon extra virgin olive oil
• 1/2 cup water
• generous amount of salt and pepper
• 1 tablespoon rice vinegar (optional)

1. Soak raw cashew nuts in water for at least 3 hours
2. Bring chic peas to a pot of boiled water and heat for 10-15 minutes over medium-high heat.
3. Drain cashew and chic peas.
4. Seed and slice Jalapeno peppers; peel and slice garlic cloves, onion, and half a medium cucumber.
5. Bring and transfer all ingredients except for salt and pepper to a high-speed blender. Blend until mixed completely. Add a generous amount of salt and pepper to taste.
6. Keep hummus refrigerated.

chic peas, cashew, peppers, cucumber, garlic, onion, lemon squeeze, extra virgin olive oil, water, generous amount, rice vinegar

Taken from food52.com/recipes/47564-jalapeno-cashew-hummus (may not work)