I used to be a recipe addict. I would tear countless recipes from magazines and hold on to them for years in the hope that one day I�d make a delicious item that would become a family favorite forever. Alas, I�ve grown up a bit since then, and I hate clutter. So I don�t tear out recipes anymore. However, I always encourage folks to adapt recipes (even mine) to fit their own needs and tastes. Just because the flavors work for my family doesn�t mean that they�re perfect for yours, so play! That said, I was cleaning out an old desk drawer and ran across a dip recipe that contained lime and coconut milk. Those two were all I could salvage from the unhealthy ingredients list, but I was inspired to come up with this little creation that I call cashew lime hummus which my kids love for dipping veggies.
- 1 cup roasted, salted cashews
- � cup coconut milk
- 2 TBSP lime juice
- 1 TBSP coconut aminos
- 2 tsp minced shallot
- Pinch of sea salt
- Freshly ground black pepper to taste
Makes 11/2 cups
- Place all the ingredients in a food processor, and pur�e until smooth. For a thinner dip, add a few additional tablespoons of coconut milk, one at a time, while blending to get the consistency you like.
- Store the hummus in an airtight container in the refrigerator until ready to use.
- Dip your favorite veggies, such as carrot sticks, celery sticks, or jicama spears.
- Cracked pepper chive crackers would be a great add on for this.
0 comments:
Post a Comment