Roasted Red Pepper Dip

Ingredients

• 4 red bell peppers
• 1/4 cup raw cashews, soaked 30 minutes
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• salt to taste

Method

1. 1

   Char the bell peppers directly over a flame, on a grill, or under the broiler, turning occasionally, until the skins are blackened all over.

2. 2

   Immediately place the charred peppers in a bowl and cover tightly with plastic wrap or a plate, letting them steam for 10 minutes — this trapped steam is what loosens the blackened skin, making it slip off easily with your fingers instead of clinging stubbornly and requiring you to scrub it off with the flesh.

3. 3

   Peel off the loosened skins, remove the seeds and stems, and roughly chop the roasted flesh.

4. 4

   Blend the roasted peppers with drained soaked cashews, olive oil, garlic, lemon juice, smoked paprika, and salt until smooth.

5. 5

   Chill before serving.