Rich, zesty, and remarkably easy to make, this went down really well with my brood, serving the same purpose as hummus. In keeping with that, I served it with freshly made GF pita bread.
I’ve also served it up (slackened off with a small amount of water) with GF pasta, and for some reason that went down well, too. It mitigates my concerns about the low nutritional value of the pasta, so my girls get something they like, and I get something I approve of!
1 tin cannellini / garbanzo beans, drained
1 cup raw cashews
2 roasted red/yellow peppers, deseeded (jarred is fine)
4 cloves garlic
1 lemon, zest and juice, OR juice of 1 lime
1/2 tsp salt
2 shakes of cayenne pepper (or fresh chili of choice)
Blend everything together until smooth (a high speed blender like a Vitamix makes light work of this). Refrigerate until needed. Serve with tortilla chips, or pita breads.