Thai Coconut Curry Hummus

A mistake turned beautiful!!! I was going to make hummus for a gathering I was attending, but ran out of tahini in the middle of preparation.  I quickly opened a new jar, stirred it up, and added ingredients to the blender. Big surprise - it wasn't tahini that I had opened, but coconut oil!!! NOW WHAT????

I had a mixture of cashews, tahini, garlic and coconut oil. What on earth could I prepare with those flavors?  I came up with a Thai Coconut Curry Hummus. My non-raw friends loved it and I've been promising to post this recipe for days. 

Thai Coconut Curry Hummus
2 cups cashews (soaked several hours)
1 lemon, juiced
2 cloves garlic, crushed

3/4 tsp sea salt
2 Tbsp coconut oil, melted

1/4 cup water, as needed 
3 Tbsp tahini
1 tsp nama shoyu
1 1/2 tsp grated ginger
1/2 tsp curry powder
1/4 tsp turmeric
2 Tbsp chopped red bell pepper
2 Tbsp fresh parsley
dash cayenne, to taste

Blend cashews, lemon juice, garlic, sea salt and coconut oil in blender. Add water as needed and blend until smooth. Add remaining ingredients and blend until desired consistency.

Serve in kale or collar green rollups, or with crackers, flat bread, and or veggies.
RECIPE for crackers in photo. 

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