Ingredients
1 cup
raw cashews 6
sundried tomatoes (in oil or dried and reconstituted) 1 clove
garlic 2 tablespoons
lemon juice (or to taste) 1⁄4 teaspoon
cumin 1⁄4 teaspoon
salt 1
olive oil 1 cup
grated carrots 1⁄4 cup
chopped parsley (for garnish) 2
endives (separated and washed) 2
scallions (minced; optional for garnish)Instructions
Soak the cashews for at least two hours in warm water to cover. Discard soaking water. Process until creamy: The cashews plus all remaining ingredients except the carrots, garnish and endive. Use just enough of the soaking water (or oil) from the tomatoes to get a thick consistency, like hummus. Fold in the grated carrots.Spoon out the mixture into endive leaves and garnish with parsley and, if using them, the scallions and a dot of hot sauce.