I first developed this recipe when I was throwing a party for some friends. I wanted to make something that was easy to make ahead of time, and that would be crowd-pleasing. I started with roasted red peppers, which I love for their smoky, sweet flavor. Then I added some cashew nuts for creaminess, and Greek yogurt for tanginess. I finished it off with some lemon juice, cilantro, cumin, and cayenne pepper for a pop of flavor. The dip was a huge hit, and I've been making it ever since.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
1 pound red bell peppers
2 tablespoons olive oil
1/2 teaspoon salt
1 cup cashew nuts, unsalted and raw
1/2 cup plain Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Instructions
Preheat oven to 400 degrees F (200 degrees C).
Roast bell peppers in preheated oven until charred and soft, about 25 minutes. Then let them cool slightly.
In a pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add roasted red peppers and cook until heated through, about 5 minutes.
Transfer roasted red peppers and garlic into a food processor and blend until smooth.
Add cashew nuts, Greek yogurt, lemon juice, cilantro, cumin, cayenne pepper, and salt. Blend until smooth and creamy.