Cashew Hummus and Pita Chips

Cashew Hummus

1 cup raw cashews
1/4 cup tahini
1/3 cup lemon juice
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon cumin
1/8-1/4 teaspoon cayenne
water
chopped fresh parsley, for garnish (optional)

Soak cashews in a bowl of water for at least three hours. Drain and rinse a few times, then drain well and place in food processor.  Add remaining ingredients to food processor and puree until well-blended. The texture will be very thick. Add water, 1/4 cup at a time, until desired thickness. (To make a dip that didn’t drip, use 1/2 to 3/4 cups of water – added gradually to get the right consistency. Less water makes it edible with a fork; lots of water would turn it into salad dressing.)  Sprinkle the top with freshly chopped parsley before serving.

Pita Chips
  
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil

Preheat oven to 400 degrees F.  Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.  In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.  Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!