Cashew Zucchini Hummus

Cashew Zucchini Hummus

Ian Brandt, from Sage's Cafe, Vertical Diner and Cali's Natural Foods, makes Cashew Zucchini Hummus
Cashew Zucchini Hummus
(makes 5 cups)

6 cup zucchini, peeled/chopped
½ cup  cashews, raw
¼ cup  lemon juice, fresh
¼ cup  tahini
¼ cup  olive oil, extra-virgin
2 tsp garlic, minced
2 tsp salt
¼ tsp white pepper

In Blender:
-blend all ingredients except cashews
-when well blended, add cashew and blend till silky smooth

Serve With:
Serve with crackers, tortilla chips, fresh vegetables, cucumbers, olives, fresh olive oil

Artist Interpretation:
-try adding jalapeno and cilantro into the recipe
-try adding some cumin or smoked paprika for an extra kick
-use this wonderful hummus as a spread for a grilled portabella sandwich
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