145g raw cashew nuts, soaked in room-temperature water for at least 1 hour and up to 4 hours
400g roasted artichoke hearts (you can make your own or use jarred roasted artichoke hearts in oil)
Juice of 1 lemon
½ red onion, finely diced
½ .–1 teaspoon cayenne pepper
¼ teaspoon paprika
½ teaspoon ground sumac
3 smallish garlic cloves, minced
A small bunch of flat-leaf parsley, stalks removed and leaves finely chopped, plus extra to garnish
A few good glugs of extra virgin olive oil
Sea salt and freshly ground black pepper
Drain and rinse the cashew nuts several times under cold running water.
Blend all the ingredients in a high-powered blender or food processor until completely smooth, thick and creamy, adding a glug of olive oil at a time to get just the right consistency. You are looking for a smooth, creamy dip that holds its shape quite well. Scrape the mix into a beautiful serving bowl and sprinkle with parsley and perhaps an extra dusting of sumac and a final drizzle of olive oil.
Keep refrigerated until ready to serve. This dip will last a few days in the fridge if covered.