Ingredients
1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
water
chopped fresh parsley, for garnish (optional)
Preparation
Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor.
Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness. (To make a dip that didn’t drip, use 1/2 to 3/4 cups of water - added gradually to get the right consistency. Less water makes it edible with a fork; lots of water would turn it into salad dressing.)
Sprinkle the top with freshly chopped parsley before serving.
