Cashew and Artichoke Dip
SERVES
8PREP TIME
00 minCOOK TIME
00 minIngredients
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
Directions
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Drain and rinse the cashew nuts several times under cold running water.
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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.
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Keep refrigerated until ready to serve. This dip will last a few days in the fridge if covered.
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Good food brings people together.
So do good emails.
