Ingredients:

1 ¼ cup of cashews, soaked for 2 hours and drained
3 tablespoons tahini
1 clove garlic, roughly chopped
¾ cup lemon juice
1 tsp sesame oil
1 tsp Himalayan crystal salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (more if you like spice!)
Approximately ½ cup filtered water to thin mixture
½ cup olive oil

Place cashews, tahini, garlic, lemon juice, sesame oil, spices and salt in a blender/food processor and blend until smooth. Add water to thin the mix as needed (I find I need at least ½ cup water, if not more). Gradually blend in the olive oil, then stir in salt and adjust to suit your taste.

* I quite often make a batch of this hummus dip, put it in a recycled jar and place it in the fridge. Whenever I’m a bit peckish I chop up some raw veggies to have with the dip. OR I use it to spread on wraps, dip my cold rolls into, add a dollop to salads, etc.  It’s very versatile!