Kale and Cashew Dip
Makes 12 servings, about 2 tablespoons per serving
- ¾ cup packed kale
- ½ cup cashews, soaked for 1 hour, drained
- ¼ cup water
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt
- 1 clove garlic, peeled
- 1 teaspoon chopped fresh parsley
Place kale, soaked cashews, water, tahini, lemon juice, oil, salt and garlic in food processor; cover. Process for 3 to 4 minutes or until smooth.
Transfer dip to a small bowl; sprinkle with parsley. Serve immediately with carrot sticks, celery sticks and/or crackers.