Use use Greek yogurt but any type of (dairy-free) plain yogurt is fine.
1 1/2 cup (190 g) raw organic cashews, soaked overnight
1 tsp. (5 g)
1/2 cup (120 ml) organic yogurt
1/4 cup (60 ml) each: organic lemon juice, olive oil, and tahini
1/4 cup (30 g) organic: canned chickpeas, roasted red peppers, and chopped cilantro or parsley
1 small organic garlic clove, chopped
1 tsp. (5 g) cumin
1/2 tsp. (2,5 g) ground coriander
1. Rinse the cashews, place them in a bowl and cover with 1 inch (2,55 cm) of water.
2. Stir in the salt and allow to soak for about 6 hours or overnight.
3. Drain before using.
4. Place all ingredients in a food processor and purée until smooth.
5. Serve as a dip with organic vegetables, (gluten-free) crackers or pita chips, or a sandwich spread!
1 1/2 cup (190 g) raw organic cashews, soaked overnight
1 tsp. (5 g)
1/2 cup (120 ml) organic yogurt
1/4 cup (60 ml) each: organic lemon juice, olive oil, and tahini
1/4 cup (30 g) organic: canned chickpeas, roasted red peppers, and chopped cilantro or parsley
1 small organic garlic clove, chopped
1 tsp. (5 g) cumin
1/2 tsp. (2,5 g) ground coriander
1. Rinse the cashews, place them in a bowl and cover with 1 inch (2,55 cm) of water.
2. Stir in the salt and allow to soak for about 6 hours or overnight.
3. Drain before using.
4. Place all ingredients in a food processor and purée until smooth.
5. Serve as a dip with organic vegetables, (gluten-free) crackers or pita chips, or a sandwich spread!
