This hummus is not the classic simple chickpea one. Instead, it uses cashew nuts and roasted red peppers to create a rich and creamy dip, perfect with toasted bread or vegetable sticks.
Time: 20 minutes
1 can chickpeas, drained
4 roasted red bell peppers
1 cup cashew nuts, soaked overnight
3 tablespoons lemon juice
1 garlic clove
2 tablespoons tahini paste
1/2 teaspoon cayenne peppers
Salt and pepper to taste
1. Combine all the ingredients in a blender or food processor
2. Pulse until smooth then adjust the taste with salt and pepper and serve the hummus fresh.