Basil Lime Hummus Pâté

Spirit of the Dawn Cuisine

yields enough pâté to create 6 large lettuce wraps

AND 4 stuffed pepper halves

all ingredients raw and organic

1 pound (about 3 rounded cups) Cashews,
soaked for 6 hours,

drained, rinsed well, and drained again

Place Cashews in food processor and add:

2/3 cup Tahini
3/4 cup Lime Juice (juice of about 10 small limes)
1/4 cup Olive Oil
2 large cloves Garlic, finely chopped
1 1/2 tsp. Himalayan Pink Crystal Salt
1/2 tsp. Cumin Powder
½ tsp. Chipotle Powder
½ tsp. Cayenne Powder
2 cups tightly packed Basil Leaves

(A combination of Sweet Genovese

with Lemon or Lime Basils works well)

Process on pulse till smooth and creamy,
stopping to scrape down sides as is necessary.
Taste for texture and seasonings,
adding more lime juice, salt, or spices as is necessary.

Reprocess to incorporate additions and

to achieve a rich and creamy texture.

Do a final tasting.

Serve right away or store covered in the refrigerator.

For each lettuce wrap use

two large lettuce leaves nestled together and stuffed with

1/3 cup scoop pâté, 2 slices of colorful sweet pepper,

2 wedges of tomato, an assortment of greens and microgreens,

basil leaves, edible flowers, olive oil,

sprinkling of Himalayan Pink Crystal Salt,

and Freshly Ground Pepper.

For each stuffed sweet pepper,

divide long colorful or sweet bell pepper in half,

trim of stem and seeds, and stuff neatly with pâté.

Lay in a bed of mesclun,

garnish with microgreens and edible flowers,

olive oil, Himalayan Pink Crystal Salt, and Freshly Ground Pepper.

Stuffed peppers halves may be halved

again for serving alongside lettuce wraps.

Create all lettuce wraps or all stuffed peppers,

or serve them together for extra fun!

Enjoy!

Bulk organic herbs, spices and essential oils. Sin