Cashew and Roasted Pepper Dip

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!

Golden Pepper and cashew dip

Cashew and pepper dip made with yellow peppers. Yesterday’s batch was made with red peppers, and was quite distinctly red. One of my daughters suggested that I should make both kinds and swirl them together. I think she was thinking about ice-cream!

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.


4 thoughts on “Cashew and Roasted Pepper Dip

  1. Penniless Veggie says:

    Looks so creamy! Very appetising 🙂 Neat idea combining cashews with cannellini beans, perfect partners for a dip!

  2. CortneyStanchfield says:

    What a great idea and cashews are so great for my health issues! Thanks for sharing! 🙂

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