Friday, September 30, 2011

Paleo Roasted Red Pepper and Cashew Dip

This is a recipe I modified from the whole foods website, and it definitely has a distinctive nutty flavor.  I served this with beet chips, but it would be good with veggies or as a dipping sauce for fish and chicken.  It only takes a few minutes, and you could really go crazy on the modifications.  Switch out the herbs, bump up the tahini, add a different citrus?

1 1/2 cups raw cashews
2 garlic cloves
Juice and zest from 1/2 lemon
1 cup  fresh basil leaves
4 tablespoons tahini
3 Roasted red bell pepper

Cashew prep:
Place cashews in a medium bowl, cover with cold water, and allow to soak for 4 hours. Drain

To roast peppers:
Place pepper directly over your gas range, allowing each side to blister.  Place in a large glass bowl and cover with plastic wrap.  Allow to cool, then peel the skins off. Remove seeds and stem and roughly chop. (You can also do this in the oven)

Put all the ingredients in a food processor and pulse until smooth.

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