Cashew Red Pepper "Hummus"



  1. Put cashews in a bowl, and cover with water. Let soak 3-4 hrs in room temperature or overnight in the fridge. Drain and rinse the cashews a few times.
  2. Peel and chop garlic.
  3. Drain and chop roasted bell peppers.
  4. Into the high-speed blender or a bowl of a food processor add cashews, tahini, roasted bell peppers, lemon juice, garlic, cumin, smoked paprika, chili powder, and cayenne pepper.
  5. Blend until smooth. Add water little by little until desired consistency is reached.
  6. Taste and adjust for salt.

Recipe by Anna Kidder at