When it comes to entertaining, we like to keep it simple and delicious. It gives you more time to enjoy with friends and family, plus you get to try some different flavours that you may not be able to get in store!
This Spicy Cashew Dip is perfect for a platter, a light snack or even as a sandwich spread.
If you create this delicious salad or any of our nutty recipes, tag us on social media! We would love to see them.
Preparation Time: 15 minutes Cooking Time: 6 minutes Standing Time: 2 hours
100g JC’s Premium Natural Cashews
2 cups boiling water
1/4 cup light olive oil
2 tsp. cumin
2 tsp. coriander
1/2 tsp. chilli powder
4 garlic cloves
Half a lemon, juiced
Salt and pepper, to taste
250g baby beetroot, cut into 1cm pieces
1/2 cup mint leaves, roughly chopped
1/4 cup parsley leaves, roughly chopped
Extra olive oil, for drizzling
Pita bread, for serving
Turkish bread, for serving
- Place the cashews into a small bowl and pour over the boiling water. Cover and stand until cold. Drain the cashews and reserve the water.
- Heat the oil in a small saucepan and gently sauté the cashews and spices for 5-6 minutes or until the spices are fragrant. Transfer to food processor with the garlic and lemon juice and process until finely ground, continue to process whilst gradually adding 1/2 to 3/4 cup of the reserved water to make a smooth dip consistency. Season to taste. Refrigerate until required.
- Spread the dip thickly into a serving platter and top with the beetroot and herbs, drizzle with a little oil if desired. Serve with pita and Turkish bread.