Thai Coconut Curry Hummus

Time to revisit this yummy recipe: Several days ago, I had to attend a funeral and wanted to bring an appetizer for the gathering back at the house. I decided to make hummus. I ran out of tahini in the middle of preparation, and quickly opened a new jar, stirred it up, and added it 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. What on earth could I prepare with those flavors? So this past Friday, I created 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 tumeric
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.