Humus has been a staple food for me for a while. It's rich and creamy and tangy and filling, and the best thing to dip veggies into. But it's a no go if you're eating low or reduced carb. Then I had a thought: most of the taste of humus is the tahini, lemon and garlic so all I needed to do was find a new carrier. Enter the raw cashew. <br /> <br />You'll want to start this recipe the day before to let the cashews soak a minimum of 10 hours, 24 is better. The softer they are the creamier the finished product.

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