Vegan & Gluten Free – Raw Cashew Dip
Hummus in any variety make me happy. This “hummus” is light and creamy, a great dip for those eating raw. Eat as a veggie dip, and as a condiment to lightly stir-fried vegetables and rice.
1 cup 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 teaspoon organic minced garlic
1/4 teaspoon organic onion 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.
If it needs more silky 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.
Note- if your lemon does not yield enough juice, you may need more liquid; use two lemons if you need to. Taste test.
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.