This recipe is another family favorite. It's a variation of a recipe I got out of the cookbook Raw Energy, and with a few modifications and ingredient switches, we all love it! It has a little bit of a zing to it (thanks, onion!) and the texture is so creamy.
If you love Indian, you'll love this dip on chips, with veggies, or even spread on a sandwich! (If you don't love Indian, you could always swap out the spices and try another variation without the curry!)
Onion Chickpea Curry Dip
1 cup raw cashews
1/3 cup raw onion, roughly chopped
1 can garbanzo beans, drained
the juice of 1 lemon
2.5 TB coconut oil
1 tsp sweet curry powder
1 tsp sea salt
1/2 tsp black pepper
Place all the ingredients in a food processor and blend until smooth.
Store in a tightly sealed container for up to one week.
Enjoy!
