This Red Pepper Cashew Dip is adapted from a couple of our favorite recipes. It's super tasty, soooo creamy and very easy. It's great for dipping naan, your favorite crackers or raw veggies.
1cuprawunsalted cashews (soaked at least 30 minutes in hot water)
6freshlyroasted red bell pepperscut in half, remove seeds and stem
1tbspfresh lemon juice
1tbspapple cider vinegar
1/2tspsmoked paprika
2clovesfresh garlic
2tbsptahini
1/2 -1tspsaltto taste
2-4tbspwhite wine or waterto thin if necessary
1tbspolive oil
Instructions
Preheat to 450°F. Arrange the peppers skin side up and garlic cloves on a cookie sheet and roast in the oven about 30 minutes. Peppers will be done when most of the skin is blackened.
Cover the peppers loosely with aluminum foil and let cool. As the steam from the peppers condenses, the skin becomes easy to peel off.
Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. *Never rinse or wash the peppers, as the water will diminish the smoky flavor.
Place all the ingredients, except water, in a food processor or blender and process until smooth. Add water or wine to thin to desired consistency. Start with 2 tbsp of water and add more 1 tbsp at a time if needed.
Serve with chips, crackers or raw veggies. Or use it as a spread for a sandwich or wrap.
You can freeze some for later, then heat up in a sauce pan and serve.