Raw Cashew-Macadamia Nut Hummus

Raw Cashew-Macadamia Nut Hummus

1 cup raw cashews, soaked 2-4 hours
1/2 cup raw macadamia nuts, soaked 2-4 hours
1/4 cup raw tahini
2 Tbsp lemon juice
1 1/2 Tbsp olive oil
1 clove garlic
1/2 tsp sea salt
Up to 3/4 cup water

Rinse and drain the soaked nuts and place in a high-speed blender or food processor. (Nothing will get it quite as smooth as a Vitamix will, but if you don't mind, I don't mind!) Add all remaining ingredients except the water.

Pulse to combine, then add 1/2 cup water. Blend until smooth and creamy, adding up to 1/4 cup water as necessary to achieve desired consistency. (Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need.)

Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving.

From: DesktopCookbook.com
recipe picture
Oksana Tkachuk / 123RF Stock Photo 8427228