Roast Pepper Cashew Chilli Dip
Bold, smoky, and irresistibly creamy, this Roast Pepper Cashew Chilli Dip combines the roasted sweetness of red bell peppers with the nutty richness of soaked cashews for a flavor-packed appetizer or snack. Enhanced with smoky paprika, a hint of zesty lemon, and a touch of fiery red chili, this vibrant dip strikes the perfect balance between heat and tang. The subtle creaminess, achieved without dairy, makes it naturally vegan and gluten-free. Perfect for pairing with pita bread, crackers, or crunchy veggies, this easy-to-make dip is ready in just 30 minutes, making it an ideal party starter or healthy snack. Don't forget the optional parsley garnish for a fresh, herbaceous finish. Get ready to wow your guests with a dish that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 100 grams Raw cashews
- 2 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 whole Fresh red chili
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 3 tablespoons Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Place the red bell peppers on the baking sheet and roast them in the oven for 15-20 minutes, turning halfway, until their skins are charred and blistered.
While the peppers roast, soak the raw cashews in hot water for 10 minutes, then drain them and set aside.
Once the peppers are done roasting, remove them from the oven and place them into a bowl. Cover the bowl with a plate or plastic wrap to let them steam for 10 minutes. This will make the skins easier to peel off.
Peel the skins off the roasted peppers and remove the seeds and stems. Set aside the peeled pepper flesh.
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic cloves and the fresh chili, cooking for 2-3 minutes, until they are slightly softened and fragrant.
In a blender or food processor, combine the peeled roasted peppers, soaked cashews, sautéed garlic and chili, lemon juice, smoked paprika, salt, and 1 tablespoon of olive oil.
Add 3 tablespoons of water to the blender and blend until the mixture is smooth and creamy. If the mixture is too thick, add additional water 1 tablespoon at a time until the desired consistency is reached.
Taste the dip and adjust seasoning with additional salt, lemon juice, or smoked paprika if needed.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of fresh parsley, if desired. Serve with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
