Recipes

69
Spicy Cashew Dip
Prep 10 minutes plus 4 hours to soak
Makes 675g
300g dry roasted unsalted cashews
2 cloves garlic
40g sesame seeds
125ml coconut milk
80ml fresh lemon juice
1½ tablespoons olive oil
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Tortilla crisps, cucumber or carrot sticks, to serve
1. Place cashews in a glass or ceramic bowl. Cover with filtered
water. Seal with plastic wrap. Place in fridge for 4 hours,
or overnight, to soak. (The longer you soak the cashews the
creamier the consistency of the dip will become).
2. Drain cashews and place into blender jug. Add garlic, sesame
seeds, coconut milk, lemon juice, olive oil and cayenne pepper
and secure lid.
PUREE 25 seconds or until smooth. Use wand occasionally to
press ingredients into blades if required. Season with salt
and pepper.
Serve: transfer to a serving bowl with pitta crisps, cucumber and
carrot sticks.
Chargrilled
Pepper Hummus
Prep 15 minutes / Cook 20 minutes
Makes 600g
1 large red pepper
2½ tablespoons olive oil
2 x 425g cans chickpeas, rinsed, drained
3 cloves garlic
1 lemon, juiced
60ml water
2½ tablespoons tahini
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Cumin seeds, to garnish
Pitta bread, to serve
1. Rub pepper with ½ tablespoon of the oil. Cook on a pre-heated
chargrill plate or barbecue on high, turning regularly, for 20
minutes or until charred all over.
2. Transfer to a resealable plastic bag and set aside for 10 minutes
or until softened and cooled slightly. Remove and discard skin
and seeds.
3. Roughly chop pepper flesh. Place into blender jug with chickpeas,
garlic, lemon juice, water, tahini, cumin and remaining oil and
secure lid.
PUREE 20 – 30 seconds or until smooth, season to taste with
salt and pepper.
Serve: transfer to a serving bowl, sprinkle with cumin seeds with
a side of pitta bread.