ROASTED PEPPER & WALNUT SPREAD

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: