Cashew dip with parsley and lemon
I have always loved the idea of a cashew dip and the creamy texture is so lovely but I was shocked to realise when I worked out how high in calories a traditional cashew dip is! Most of the recipes I have found in lots of healthy cook books use lots and lots of olive oil for more flavour and creaminess. So I have tried and tried and found a great way of making a low calorie dip full of goodness and lots of flavour. I am sure you will enjoy this Cashew Dip with Parsley and Lemon!
Serves 4
Cashew Dip with Parsley and Lemon
100g cashews (soaked in water overnight or at least 4 hours)
25ml olive oil
1tbsp tahini
2 large handful of fresh parsley leaves
1 garlic clove
Lemon juice
Instructions:
Discard the soaking water and rinse the cashew nuts.
Start by adding the cashew nuts, garlic, lemon juice, a handful of basil, a tablespoon of tahini and salt and pepper. Pour over 2 tbsp of water and a little of the oil.
I use my nutri bullet and although it’s not the perfect tool to make this with it does work. Give it a whizz and add half of the olive oil and see if it blends. Add the rest of the oil if you need a little more liquid.
The trick is to add the oil bit by bit, really only as much as you do to make it into a smooth dip.
Most recipes use 3 x as much oil and believe me you really don’t need it! This is such a great alternative to having hummus all the time! Enjoy x
