Teri’s “Raw” Nut Hummus Nori Wraps

Raw Nut Hummus
1 cup each, raw almonds and cashews (Soak nuts in water 8 hours or overnight; then drain and rinse.*)
1–2 cloves fresh garlic
½ cup Vidalia onion, chopped
¼–⅓ cup raw tahini (sesame seed paste)
*Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption.
Purée first three ingredients in food processor. Add remaining ingredients and blend while slowly drizzling in olive oil. Adjust thickness by adding more oil (very thick texture is best for wraps). Season to taste. Makes about 3½ cups.
Nori Wraps
8 sheets raw nori
2 cups veggie crudités
Assemble rolls by placing nori sheet (narrow end closest to you) on dish towel. Spread approximately ⅓ cup nut hummus evenly over top half of nori (closest to you), leaving 1-inch border at bottom edge.
Arrange 2-inch row of crudités and greens over hummus from one side to the other. Lifting towel, begin to roll nori leaf to form a circle enclosing the veggies; continue to roll tightly, pressing firmly as you roll. Moisten end border with water and press to seal. Continue with remaining rolls. Refrigerate until serving time.
To serve: Slice each roll into 1½-inch rounds using sharp knife. Garnish as desired. Alternatively, wrap rolls in parchment paper first, then in plastic wrap for a great grab-and-go lunch.
Source: Original recipe created by Teri Gentes, www.terigentes.com.
Photo Credit: Melissa Menzies





