Savory — November 2, 2010
Raw Hummus with cashews & pine nuts
* approx. 1 quart
2 yellow peppers dehydrated until soft
1/2 cup water
1Tbs. or a splash of olive oil
1 tsp. liquid coconut aminos (or Bragg’s)
1 1/2 cup cashews
1/2 cup Tahini
1/2 cup pine nuts
1/4 cup of lemon juice
1 clove garlic
1/2 tsp. salt
2 tsp. cumin powder
1/2 tsp. paprika
high speed blender
- combine dehydrated peppers, 1/4 cup of water and the rest of the liquid ingredients in blender.
- blend on medium and slowly add pine nuts and cashews and the rest of the liquids.
- add tahini last and do not blend too much.
This book is for everyday people who want healthy food and great flavor. It's simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Kenney is a chef, restaurateur, caterer, and food writer and has been nominated for the James Beard Rising Star Award. Whether it is a smoothie, a salad, or a midmorning snack, you will enjoy the fresh and delicious recipes Kenney has created. -One of our favorites in the cafe.