Dips & Sauces/ Gluten Free/ Vegan/ Vegetarian

Roasted Red Pepper Spicy Cashew Nut Hummus

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Photo by Alice Hartley Photography

Phew!  Rather a long title for a dish.  Perhaps it should be renamed a delicious mouthful?  I was looking for an alternative to chickpeas for hummus and  I discovered that cashew nuts can be used as a substitute.    For this recipe I have added in roasted red peppers and chipolte flavours to give it an extra va va voom!   The cashew nut hummus is lovely with raw veggies and just divine spread all over my almond flour bread.


1 cup cashew nuts (soaked in water for 2 hours)

1/4 cup tahini

Juice of half a lemon

2 cloves of garlic, crushed

1 tspn salt

4 tblspn olive oil

1/2 cup water

3 red peppers

1 Jalapeno chilli, deseeded and chopped

1 dash of chipolate sauce/spice (or chopped chipolate chilli, deseeded)

Pepper and salt


  1. Preheat the oven to 200C/400F degrees.
  2. Cut the peppers in half, remove the seeds and place on a baking tray.  Splash over half the olive  and season.  Roast for 30-40 minutes until the skins are charred.  Cool, remove skins and stalks.
  3. Drain the cashew nuts from the water they are soaking in. Put the the rest of all the ingredients into a food processor, add the red peppers and blitz until smooth.  You may want to add a bit more water for a smoother consistency.
  4. Eat and enjoy!

    Photo by Lupita Arrese

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