Lemon Cashew Hummus Recipe from: Melina Schein, Vernon, BC

1/2 cup Cashews, raw, soaked until soft
1/4 cup Olive Oil
1 bunch Parsley, remove stalks and use the leaves only
1 Garlic Clove
1 tbsp Tahini
1 tbsp Lemon Juice; fresh is better. If you like lemon, add more to taste!
1/4 cup Water

Start with 1/4 tsp each for the remaining seasonings, and add more to taste as needed or desired.
1/4 tsp Salt
1/4 tsp Black Pepper, ground
1/4 tsp Cumin, ground

Add all ingredients to a food processor and process until nearly smooth but there’s still some texture. Scrape the bowl of the food processor down if needed while you’re processing. If your mixture seems crumbly and a bit dry, add more oil, water, or lemon juice until you have a consistency you like.

• Cashews – Raw
• Cashews – Raw – ORGANIC
• Cashews – Raw, Pieces
• Cashews – Raw, Pieces – ORGANIC