As the Queen of Schmootz, I highly recommend that you try making this Cashew Hummus. I was intrigued by the technique that raw foodies have for soaking their nuts for 24 hours. In the case of the cashew, it actually starts to sprout! This is a divine surprise and although it is technically not a hummus (there is no tahini), it makes it somewhat identifieable to those in doubt. This recipe was inspired by Raw, written by Roxanne Klein and Charlie Trotter.
Start with 2 cups raw cashews covered in clean cold water and left overnight.
Rinse and drain them a few times.
Place them in work bowl of a food processor with 1 clove garlic, 1/4 cup lemon juice, 1/4 cup olive oil and salt and pepper. Puree until smooth, adding more water to achieve a smooth consistency.
The variation in the photo was made with 1 Tbsp. of Capitol Hill Seasoning fromThe Savory Spice Shop. I kept one 1 cup of the cashews out and added them after I processed the first cup with ingredients to a smooth consistencyy. By pulsing the extra cup of cashews into the smooth puree, I got a really wonderful texture. This batch was served with pappadams and garnished with a few cashews so that anyone with a nut allergy would know not to eat. it.