Cookbook

68
Spicy Cashew Dip
1 Prep 10 minutes plus 4 hours to soak
2 Makes 2¼ cups
300g (2 cups) dry roasted unsalted cashews
2 cloves garlic
40g (¼ cup) sesame seeds
125ml (½ cup) coconut milk
80ml (⅓ cup) fresh lemon juice
20ml (1 tablespoon) olive oil
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Pita crisps, cucumber or carrot sticks, to serve
1. Place cashews in a glass or ceramic bowl. Cover with filtered
water. Seal with plastic wrap. Place in fridge for 4 hours, or
overnight, to soak. (The longer you soak the cashews the
creamier the consistency of the dip will become).
2. Drain cashews and place into blender jug. Add garlic, sesame
seeds, coconut milk, lemon juice, olive oil and cayenne pepper
and secure lid.
4 PUREE 25 seconds or until smooth. Use tamper occasionally
to press ingredients into blades if required. Season with salt
and pepper.
Serve: transfer to a serving bowl with pita crisps, cucumber
and carrot sticks.
Chargrilled Capsicum
Hummus
1 Prep 15 minutes / Cook 20 minutes
2 Makes 2 cups
1 large red capsicum
2 tablespoons olive oil
2 × 425g cans chickpeas, rinsed, drained
3 cloves garlic
1 lemon, juiced
60ml (¼ cup) water
2 tablespoons tahini
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Cumin seeds, to garnish
Pita bread, to serve
1. Rub capsicum with ½ tablespoon of the oil. Cook on a pre-
heated chargrill plate or barbecue on high, turning regularly,
for 20 minutes or until charred all over.
2. Transfer to a resealable plastic bag and set aside for 10
minutes or until softened and cooled slightly. Remove and
discard skin and seeds.
3. Roughly chop capsicum flesh. Place into blender jug with
chickpeas, garlic, lemon juice, water, tahini, cumin and
remaining oil and secure lid.
4 PUREE 20 – 30 seconds or until smooth, season to taste with
salt and pepper.
Serve: transfer to a serving bowl, sprinkle with cumin seeds
with a side of pita bread.