Roasted figs peppers and raw cashews dip
The roasted figs peppers and raw cashews dip came about after I wanted to create a dip that was Lent appropriate and use up some figs I had. Fig season is endless in our house, as we are lucky enough to have my father in law giving us his homegrown figs. It is a gourmet textured dip that has an acidic and sweet flavour.
The ingredients
For the roasted figs peppers and raw cashews dip you require some condiments besides the main ingredients. The condiments are easily available in store and are frankly a staple in my pantry but some you may replace. For example you can use balsamic vinegar instead of the glaze but that means it will be a bit more acidic, which you will need to balance. The red wine vinegar may be replaced with apple cider vinegar and the pomegranate molasses may be replaced with some honey.
Assembly process
To make the roasted figs peppers and raw cashews dip, just like most dips, you have to process all the ingredients together. Although for this particular dip you have to prepare two things ahead of time. First the cashews need to be left to soak in water to help form a smoother paste once processed. Secondly the figs should be roasted with a balsamic glaze to give them an extra acidic flavour and to blend better.
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- 1 cup of natural raw cashews, 140g
- 4 medium sized figs, 200g
- ½ tbs balsamic glaze
- 100 g roasted peppers
- 4 large basil leaves
- ½ -1 tbs red wine vinegar
- ½ tbs extra virgin olive oil
- 1 tbs pomegranate molasses
- ¼ tsp salt
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Soak the cashews, in enough water to cover them, for 2 hours then drain. The longer you soak the cashew the smoother the paste you achieve.
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Preheat the oven at 180°C. Peel, halve and coat the figs with the balsamic glaze. Roast the figs in the oven for 10min and then let them cool. You may also place the figs unpeeled and then scoop out the flesh once they are cooled down.
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Place all the ingredients in a food processor and blitz until an even paste is formed.
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Store in the fridge for about 2 hours at least for the flavours to develop and serve cold.
