Veggies, herbs and cashews make up this creamy "hummus" dip recipe. Your summer potluck just got fancy, biatch.
What You Need
2 heads of fennel, sliced into ½ inch pieces
1 head organic cauliflower, cut into florets 1 cup vidalia onion, chopped
1 clove garlic, minced
1 cup cilantro, finely chopped
2 tablespoon freshly squeezed lemon juice
1 cup Shiloh Farms cashews
1/4 teaspoon sea salt
1/6 teaspoon freshly ground black pepper
How to Make It
In a medium pot, steam fennel and cauliflower florets with 1 cup of water for 5 minutes or until soft.
Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency.
Transfer to a serving bowl. Serve warm with crudites, gluten-free crackers and toast.
Enjoy
