Nachos with beans and cashew sour cream

Cashew sour cream

• 3 sprigs fresh chives, cut into quarters
• 1 garlic clove
• 120 g raw cashew nuts
• 150 g water
• 1 tsp sea salt
• 60 g brown onion
• 40 g lemon juice (approx. 1 lemon)

Black bean hommus

• 1 garlic clove
• 400 g canned black beans, rinsed and drained (approx. 250 g after draining)
• 60 g lemon juice (approx. 2 lemons)
• 30 g tahini (see Tips)
• 1 tsp ground cumin
• 2 pinches sea salt, to taste
• 2 pinches ground cayenne pepper, to taste
• 1 tsp paprika
• 40 g pitted Kalamata olives

Tomato and kidney bean sauce

• 1 brown onion (approx. 150 g), cut into halves
• 2 garlic cloves
• 30 g unsalted butter
• ¼ - ½ tsp dried chilli flakes, to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp ground paprika
• 400 g canned tomatoes
• 60 g tomato paste
• 1 tbsp dark brown sugar
• 420 g canned kidney beans, rinsed and drained (approx. 250 g after draining)

Nachos

• oil, for greasing
• 180 g cheddar cheese, cut into cubes (3 cm)
• 20 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 340 g corn chips