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🍳 Creamy Paprika Cashew Dip

183 kcal · 30 min · 4 servings

Ingredients

• 150 g cashew nuts
• 3 red bell peppers (500 g)
• 0.5 chili pepper
• 1 shallot
• 1 garlic clove
• 5 tbsp olive oil
• 1 tbsp lemon juice
• salt
• pepper
• 0.5 tsp smoked paprika powder

Instructions

1. 1. Pour the cashew nuts into a bowl.
2. 2. Cover them with boiling water.
3. 3. Cover the bowl.
4. 4. Let the nuts soak for about 30 minutes.
5. 5. Wash the bell peppers thoroughly.
6. 6. Remove the seeds and cut the peppers in half lengthwise.
7. 7. Line a baking tray with baking paper.
8. 8. Place the pepper halves on the tray with the cut side facing down.
9. 9. Switch on the grill function of your oven.
10. 10. Roast the peppers for about 15 minutes.
11. 11. Wait until black bubbles form on the skin.
12. 12. Remove the tray from the oven.
13. 13. Cover the peppers with a kitchen towel.
14. 14. Let them cool down for 10 minutes.
15. 15. Cut the chili peppers in half lengthwise.
16. 16. Remove the seeds from the chili peppers.
17. 17. Wash the chili peppers.
18. 18. Finely chop the chili peppers.
19. 19. Peel the shallot.
20. 20. Peel the garlic.
21. 21. Dice the shallot and garlic finely.
22. 22. Heat some oil in a frying pan.
23. 23. Fry the shallot and garlic cubes for about 5 minutes.
24. 24. Cook them until translucent.
25. 25. Peel the skin off the cooled peppers.
26. 26. Roughly chop the pepper flesh.
27. 27. Drain the soaked cashew nuts in a sieve.
28. 28. Put the pepper flesh into a tall container.
29. 29. Add the drained cashew nuts.
30. 30. Add the fried shallot and garlic.
31. 31. Add the chopped chili pepper.
32. 32. Add some olive oil.
33. 33. Add some lemon juice.
34. 34. Season to taste.
35. 35. Puree everything finely with a hand blender.
36. 36. Add a little water if necessary.

Nutrition per serving

• kcal: 183
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 7 g