Roasted Capsicum Cashew Dip
Roasted Capsicum Cashew Dip
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 2 cups raw cashews
- 2 cups hot water
- 2 red capsicums seeded and quartered
- 3 cloves garlic peeled
- 1 tablespoon extra virgin olive oil
- 1/2 + 1/4 teaspoon crushed red pepper flakes divided
- 1/4 + 1/2 teaspoon salt divided
- 1/8 teaspoon ground black pepper
- 1/4 cup tahini
- 1/2 teaspoon smoked paprika
Pre-heat oven to 205 degrees C and line a baking pan with baking paper.
Add the cashews and hot water to a glass dish or jar. Cover and let soak for 25-30 minutes. Once soaked, drain most of the water, reserving 1/4 cup.
While the cashews are soaking, place the capsicums (skin side up) and garlic on the baking sheet and brush with oil and season with 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt and the pepper. Roast for 25-30 minutes. Remove from oven and let cool slightly (enough to handle).
In a food processor, add the roasted capsicums, garlic, cashews, reserved water, tahini, smoked paprika and the remaining red pepper flakes and salt. Process on high until smooth and creamy. You will need to stop a few times to scrape down the sides. The longer you process the dip, the smoother it will get.
Serve immediately or refrigerate for a few hours to let the flavours blend. Serve with a drizzle of olive oil and additional red pepper flakes.
