Sesame Cashew Dip
4 hrs 15 mins total time
15 mins active time
Easy
Serves 2½ cups, 22 oz
Ingredients
Measurements:
- 2 cups (10½ oz) roasted unsalted cashews
- 2 cloves garlic
peeled
- 2 tbsp sesame seeds
- ½ cup (4 fl oz) coconut milk
- 1 tbsp tahini
- ⅓ cup (2¾ fl oz) fresh lemon juice
- 1½ tbsp olive oil
- ½ tsp cayenne pepper
plus extra to serve
- Flaky sea salt
to season
- Freshly ground black pepper
to season
To serve:
- Tortilla chips
Instructions
- 1Put the cashews in a glass or ceramic bowl. Cover with cold water. Cover with plastic wrap and refrigerate for 4 hours, or overnight, to soak. (The longer you soak the cashews the creamier the consistency of the dip will become).
- 2Drain the cashews, discarding the water. Put the cashews in the blender. Add the garlic, sesame seeds, coconut milk, tahini, lemon juice, oil and cayenne and secure the lid.
- 3MIX for 15-20 seconds until smooth, scraping down the sides and stopping occasionally to use the tamper to press the ingredients into the blades.
- 4Spoon the dip into a serving bowl, sprinkle with extra cayenne pepper. Serve with tortilla chips.
