Buzz
Image Credit: Victor ProtasioThere’s something truly magical about a jar of roasted red bell peppers. When combined with just a few pantry essentials, this vibrant dip shines brightly on any party spread. The cashews give it a luxuriously creamy texture without the need for any dairy. A delicate smokiness from the smoked paprika adds depth, but if you’re not a fan of smoke, you can easily substitute it with sweet paprika. Don't forget to spend a moment caramelizing the tomato paste—it enhances the natural sugars and gives this crave-worthy dip an extra umami kick.
Ingredients Required
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1/4 cup plus 2 tablespoons olive oil, separated
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2 cloves garlic, minced
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1 teaspoon smoked paprika
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1/4 teaspoon crushed red pepper flakes (optional)
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1/4 cup tomato paste
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1 cup roasted unsalted cashews
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2 12-ounce jars roasted red bell peppers, drained and rinsed
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2 teaspoons red wine vinegar
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1 1/2 teaspoons kosher salt
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Flaky sea salt, to garnish
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Crudités
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Pita chips
Preparation Instructions
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In a small skillet, heat 1/4 cup of olive oil over medium heat. Add garlic and sauté, stirring constantly until it becomes aromatic, approximately 1 minute. Mix in the paprika and, if preferred, crushed red pepper flakes. Continue to cook, stirring constantly for another 30 seconds until the spices release their fragrance and slightly darken. Carefully incorporate the tomato paste and cook, stirring until the mixture is thoroughly combined and heated, about 2 minutes. Transfer to a bowl and allow it to rest for 10 minutes.
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Place the cashews into a food processor and pulse until finely ground, which should take around 30 seconds. Add the roasted peppers, vinegar, kosher salt, tomato paste mixture, and the remaining 2 tablespoons of oil. Blend, scraping the sides of the bowl once or twice, until the mixture is nearly smooth, about 30 seconds to 1 minute.
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Transfer the mixture into a serving bowl, garnishing with flaky sea salt. Serve alongside crudités, pita triangles, or pita chips for dipping.
