Cashew Hummus

1. 1

   Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor.

2. 2

   Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness. (To make a dip that didn't drip, use 1/2 to 3/4 cups of water - added gradually to get the right consistency. Less water makes it edible with a fork; lots of water would turn it into salad dressing.)

3. 3

   Sprinkle the top with freshly chopped parsley before serving.

No additional tips available.