Sunday, March 14, 2010

Cashew Hummus


    •    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.


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