Description
A creamy and flavorful dip made with roasted cherry tomatoes and cashews, perfect for snacking or as a spread.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the cherry tomatoes with olive oil, salt, and black pepper. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
- While the tomatoes are roasting, drain and rinse the soaked cashews.
- In a food processor, combine the roasted tomatoes, soaked cashews, minced garlic, lemon juice, basil, and red pepper flakes (if using).
- Blend until smooth and creamy, scraping down the sides as needed. If the dip is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
- For a smoky flavor, add 1/2 teaspoon of smoked paprika before blending.
- You can substitute cherry tomatoes with sun-dried tomatoes for a different taste.
- Serve with pita chips, fresh vegetables, or spread on sandwiches for a delicious twist.
- Prep Time: 4 hours (soaking cashews) + 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg