This is a lovely twist on traditional hummus dip. In fact, I'm not entirely sure that it should even be called hummus, given the complete absence of the chickpeas, which are replaced entirely with cashews in this recipe. All I know is that it was really, really tasty. After several minutes of blitzing in the food processor, this raw dip was silky smooth, creamy, and wonderful. It has a slightly sweet flavor from the roasted red peppers, with a salty tinge that lingers on your tongue. I'm learning the art of keeping things simple, so I only added small amounts of a few other spices to this. Not too many, though, because the roasted red peppers have such a strong flavor, and it's not fair to have to compete with that.
I ate this with corn chips, but it would be wonderful with pita chips as well, if you can find or make gluten-free ones. I also used it in place of ketchup on a black bean burger I had this week, which was fantastic, and it would be great as a layer in a sandwich or as a tapenade with melted cheese on top, too. Unfortunately, I ran out of the dip before I had time to try all of the different ways I thought of to use it. But I'm sure that a few more batches will be coming my way before long...
Roasted Red Pepper Cashew "Hummus"
1 cup roasted cashews (I used the 50% reduced salt kind from Trader Joe's)
2 whole roasted red peppers, skin and seeds removed
1 - 2 tbsp. lemon juice (to taste)
2 tsp. agave nectar
1/2 tsp. salt (add more or less to your own taste)
1/4 tsp. garlic powder
Dash of cayenne pepper (to taste/tolerance)
Dash of cumin (to taste)
Place all ingredients in a food processor and blend on high speed for about 4 - 5 minutes, or until very creamy. Remove and adjust spices as needed. Refrigerate until ready to serve. Serve with corn chips or as a tapenade.