Raw Cashew Hummus

Summer is here and it’s time to turn off the stove as much as possible.  This hummus is yummy and easy to digest. Try it with chips or crackers, as a dip for carrots and celery or as a delicious wrap!

1 cup cashews, soaked overnight or for at least 4 hours.
1/2 cup tahini
3 lemons, juiced
2 cloves garlic
1 tsp sea salt
1/2 tsp white pepper
1/2 tsp cumin

Combine drained cashews with the other ingredients in a powerful blender, (I love my VitaMix) till smooth and creamy.  Put in a container, preferably glass, sprinkle some paprika on it and refrigerate.

You can take this recipe and create any type of hummus you want.  You can add lime and cilantro, or parsley, or roasted red peppers.  Be creative.  I love it best, however just the way it is!