By Marion McConnell
Use organic ingredients where possible
1/2 cup dry roasted cashews (or brazil, macadamias)
1 tin chickpeas, drained and rinsed
2.5 tbsp lemon juice
1 clove garlic, minced
1 tbsp tahini
3 tbsp EV cold pressed olive oil
2 tbsp water
Bunch of basil (about 2 handfuls)
Sea salt and black pepper to taste.
Place nuts in processor and process till finely chopped.
Add rest of ingredients and process till smooth.
Add more lemon juice/oil/water for thinner consistency.
Serve with vegetable sticks, brown rice crackers or as an accompaniment to salad.
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