Category

dips

Raw Cashew Curry Hummus

This flavourful hummus was the star of my best selling mango coconut wrap at the Banff Farmers Market this past summer! It is pictured here in a raw Ezekiel wrap with kale, olives, and home made sauerkraut (a recipe that I promise to share!) Ezekiel wraps are found in the freezer section of your natural foods store.

You can also substitute a 14 oz. can of organic chickpeas for the cashews.
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Feel free to skip the wrap altogether and just scoop it up by the mouthful with organic sliced veggies!

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Ingredients:

  • 1 cup raw cashews, soaked in water for at least 4 hours (Alternatively you can use a 14 oz. can of drained organic chickpeas)
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. maple syrup or raw honey
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. of ground turmeric
  • 1/2 tsp. of ground cumin
  • 1 clove of minced garlic
  • 1 two inch piece of fresh ginger, chopped
  • 2 Tbsp. raw tahini (or not raw if difficult to find)
  • 1 tsp. himalayan pink salt
  • 1/4 cup fine unsweetened shredded coconut
  • 1/8 cup chopped cilantro

Combine all but the coconut and cilantro in a food processor. Process until smooth with a hummus-like consistency. Adjust seasonings if desired. Add the coconut and pulse a few times to incorporate into the mix. Scoop into a container and stir in the cilantro by hand.

Store sealed in the refrigerator for up to 1 week.

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