This red pepper “hummus” uses soaked cashews instead of chickpeas as a base. Serve it with rainbow carrots or assorted veggies. It is a great appetizer to bring to a party! You can get creative with this dip adjust spices to your liking and top with a drizzle of olive oil, pine nuts, or a dusting of sumac.
Cashew Red Pepper "Hummus"
Ingredients
- 2 cups cashews
- ½ cup tahini
- ½ cup of chopped jarred roasted bell peppers drained and roughly chopped
- juice of 1 lemon
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ½ -1 tsp salt (to taste)
- water to thin
Instructions
- 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.
- Peel and chop garlic.
- Drain and chop roasted bell peppers.
- 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.
- Blend until smooth. Add water little by little until desired consistency is reached.
- Taste and adjust for salt.