Tonight, I'll be going to a potluck at "Vida De Cafe" (http://www.vidadecafe.com) in St-Pete Beach.
I'll bring some hummus (one of my favorite things in the world).
This recipe makes a creamy hummus, thanks to the soaked cashew nuts.
This dish requires some planning as you will be sprouting the chick peas for at least 3 days and soaking cashews overnight.
For 1 quart of hummus, you will need:
1 cup raw cashews, soaked at least 2 hours
1 cup 1/2 dry uncooked chick peas
(Crucial step: soak peas for 24 hours, drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.)
3/4 cup raw tahini (make your own with raw sesame seeds and olive oil)
1/4 cup olive oil
1/2 cup freshly squeezed lemon juice.
1 tea spoon ground cumin
2 pinches of cayenne powder
1 clove garlic (or 2 if you are addicted to garlic)
1 big tea spoon of salt
1/2 cup water
Rinse and drain the cashews really well.
Rinse the sprouted chick peas (non raw-veg can let them sit 1 minute in boiling water)
Put everything in the food processor or powerful blender.
Add all the other ingredients and blend on high speed for 30 to 60 minutes.
Add water to make the desired consistency (obviously, you don't want a runny hummus)
Adding kalamata olives or fresh basil leaves makes for an interesting taste.
Also, cashews can be substituted with macadamia nuts (but they are more expensive !)
I'll be posting my falafel recipe very soon, this hummus goes perfectly with it!
!!
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