Sunday, March 14, 2010
• 4 cups of cashews - soak for 3 hrs.
• 1/2 lemon juice
• 1 large clove of garlic
• 1/4 of raw sesame tahini
• 1/3 cup cold-pressed virgin olive oil
• 2/3 cup of water or to desired consistency
• salt to taste
Place all ingredients EXCEPT WATER into food process and process until smooth. Add water in small amounts until you have a nice smooth consistency. My favorite way to serve this hummus is in collard wraps. I julienne some carrots, cucumber and bell pepper and wrap it in a collard leaf with about 1-2 Tbsp. of the hummus. You can also add sprouts, yum!
Click HERE for a printable version.