Nourishing Balance Blog

Raw Cashew Hummus Dip

Here is a new and delicious hummus recipe I found over at Gluten Free Goddess. This particular "hummus" is light and creamy, a lovely dip for those eating raw. Try it as a veggie dip, or as a topping for fish or chicken.

Adapted from Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2010/09/raw-cashew-hummus.html#ixzz2D5Rq1beL

Servings: 4-6

Prep Time: 20min

Ingredients:

1 cup soaked raw cashews (soak for 2hrs)
1 tablespoon raw organic tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon organic onion powder or finely chopped onions
1/2 teaspoon organic garlic powder or finely chopped garlic
Pinch of sea salt, to taste 

 Instructions: 
Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.

Taste test. If needs more body, add a little more extra virgin olive oil.  If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.

Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.

Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccoli