Saturday, November 30, 2013

Recipe from the Southmoreland Kitchen - Cashew Hummus


1 can Garbanzo beans, drained
1/4 cup Cashew butter
1 clove Garlic
1 tsp. Lemon juice
1 Tbs. Curry Powder
1/2 tsp. Turmeric
1/2 tsp. Garam Masala
Water (approximately 1/4 cup)

In a food processor fitted with a steel blade combine garbanzo beans, garlic and cashew butter.  Pulse. Add lemon juice and spices and start the food processor adding water through the pouring until smooth.  Season with salt to taste.

Serve at room temperature with fresh pita bread, pita crackers or vegetables.

Mark Reichle and Nancy Miller Southmoreland on the Plaza

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