Roasted Red Pepper Cashew Dip

  • Ready In: 3 hours
  • Servings: 4
  • Serving Size: ¼ cup
Roasted Red Pepper Cashew Dip
0.0/5 rating (0 votes)

Ingredients List:

  • 1 cup Raw Cashews
  • 2 Red Bell Peppers, roasted & skinned
  • ¼ cup Tahini
  • ⅓ cup Lemon Juice
  • 1 Small Garlic Clove, crushed
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Cumin
  • ⅛ teaspoon Cayenne
  • ½-¾ cup Water
  • Gluten-free, vegan friendly, and just as delicious as hummus!


    1. For this recipe, you will need a food processor, paper bag, broiler pan, measuring spoons, measuring cups, and mixing bowl.

    2. Begin by soaking your Raw Cashews in water for at least three hours. Once thoroughly hydrated, drain, rise, and add into your food processor fitted with the "S" blade. Run your food processor until the Raw Cashews are smooth*.

    3. Run two medium red bell peppers under your broiler (or grill them), until the skin is blistered and charred. Place them into a paper bag and let sit for around 10 minutes, then easily peel the skin off and add into the food processor, along with the remaining ingredients, adding only ¼ cup of the water. Blend until thoroughly combined, adding the remaining water until you reach the desired consistency.

    Tips: A jar of roasted red peppers may be substituted over fresh. 

    Instead of roasted red peppers, try sun-dried tomatoes, olives, or simply leave it plain!

    *If the cashews are too thick to blend, add in a tablespoon of water at a time until it loosens up.
    Healthy Recipes, Cashew Recipes, Spring Recipes, Summer Recipes, Snack Recipes, Lactose-Free Recipes, Vegan Recipes
    Raw Cashews

    Raw Cashews

    Similar Recipes

    Social Iconsgoogle+
    Social Iconspinterest