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RAW Cashew Hummus

raw cashew dip - vegan and gluten-free
This raw cashew hummus style dip is light and creamy.

Raw Cashew Hummus Style Dip Recipe

I'm a big fan of hummus in any variety. This particular "hummus" is light and creamy, a lovely dip for those eating raw. I love it as a veggie dip, and as a condiment to lightly stir-fried vegetables and rice.


1 cup soaked raw cashews*Vegan hummus made with soaked raw cashews
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
1/2 teaspoon organic garlic powder
Pinch of sea salt, to taste


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 broccolini.

Serves four to six.

Read more: http://glutenfreegoddess.blogspot.com/2010/09/raw-cashew-hummus.html#ixzz2L0phL0T7


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