Beet Cashew Hummus

1 c. raw cashews

1 c. raw sunflowers seeds

2 c. Water for soaking the nuts and seeds

2 c. cooked sliced beets

1/2 c. lemon juice

1/2 c. olive oil

1/4 c. Water

2 T. balsamic vinegar

1 t. liquid honey

​2 1/2 t. Salt

Soak the cashews and sunflowers seeds in 2 c. water for 4 hours.

Drain and rinse well.

Combine all ingredients in a food processor and process until smooth.

Makes about 5 c.

​Will keep for up to 1 week in the fridge.

Recipe adapted from Julie Daniluk’s “Hot Detox”