Hummus is a vegan staple, but raw vegans can't indulge in the deliciousness as the main ingredient, chickpeas, is cooked. Fortunately, there's an endless array of similar dips to play with. This is another amazingly delicious recipe from Handmade in the Present Moment The Present Moment's (best. resturant. ever!) cookbook. I like this hummus recipe even more than the non-raw chickpea hummus I used to make!
Ingredients: 3 cups raw cashews, soaked 1-2 hours, 1/2 cup lemon juice, 1/2 cup filtered water, 1/4 cup tahini, 1/4 cup olive oil, 7 cloves garlic, 1 1/2 tbsp cumin powder, 1 tsp salt
1) drain and rinse cashews well after they've soaked for at least 1-2 hours
2) Blend all ingredients in your blender, preferably a Vitamix, until smooth and creamy.
3) Serve garnished with a sprinkle of paprika if desired.
This is the most delicious hummus I've ever had! It's incredibly rich and creamy, perfectly spiced. I love to serve it with fresh cucumber, bell peppers, and carrots. The raw vegan flax seed crackers pictured are made by Shakti a raw vegan caterer I work for part time. You can buy their food at Grassroots, Native Sun, and European Street locally.
What are your favorite quick-and-healthy snacks? I like quick fruit smoothies, dips for veggies, and pâtés. I'll be sharing more of these favorite recipes soon!