Paprika cashew dip
This paprika and cashew spread is a versatile accompaniment for your next breakfast, brunch or barbecue. With its creamy texture and the smoky, nutty taste of roasted peppers and cashew nuts, it is perfect as a spread on bread, a dip for vegetable sticks or as a special touch for sandwiches. The spread is not only quick to prepare, but also healthy and full of flavor - a must for anyone who wants to add variety to their cooking.
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
Ingredients
- 2 red peppers
- 100 g cashew nuts
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sweet paprika powder
- Salt and pepper to taste
Preparation
- Cut the red peppers in half, remove the seeds and place on a baking tray.
- Roast the bell pepper halves in a preheated oven at 200°C top/bottom heat for approx. 15-20 minutes until the skin blisters and turns black.
- Place the roasted bell pepper halves in a bowl and cover with a plate. Leave to cool and peel off the skin.
- While the peppers are cooling, briefly toast the cashew nuts in a pan without fat.
- Place the peeled bell pepper halves, roasted cashew nuts, garlic clove, olive oil, lemon juice and paprika powder in a blender.
- Blend everything until smooth.
- Season with salt and pepper.
- Pour the spread into a jar and chill until ready to serve.
