Serves: 8
INGRÉDIENTS:
1 cup walnuts
2 roasted bell eppers, deseeded and coarsely chopped
3-4 garlic cloves
2 tbsp lemon juice
2 tbsp cashew butter
1 tsp pink salt
1 tsp red chilli powder
1 tsp red pepper flakes
1/2 tsp cumin
1 tbsp fresh basil
METHOD:
- Dry roast the walnuts.
- Roast the bell peppers on the gas till the skin is black, and then peel once cooled
- Place peppers in bowl of food processor. Add walnuts, cashew butter, garlic, lemon juice, salt, paprika,pepper flakes, cumin, and cayenne pepper.
- Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
- Serve with crackers
NUTRITION CONTENT:
| Energy ( kcal) | Carbs(gm) | Protein(gm) | Fat(gm) | Fiber(gm) |
| 132 | 4.0 | 3.2 | 11.5 | 1.6 |
