The most "time consuming" part of this dish is roasting and peeling the capsicum themselves. However, it is not time consuming in a have-to-be-actively-doing-it-the-whole-time way. It's more about waiting, or doing something else while the capsicums are doing their thing. Also, the capsicums can be roasted whenever you have time, then stored in the fridge until you are ready to make the dip. Once you are ready to make the dip, it comes together really quickly. See here for full instructions on Roasting Capsicum.
If you are roasting capsicums to use in this dish, I would suggest doing more than you need. That way, you can use the extras to add some interest to your salads, wraps or pizzas during the week, without any significant extra effort.
I have served this dip many times to people who are not necessarily interested in eating a low fat/low salt diet, and had compliments on how great it tastes. I take from that, that the flavour from barbequeing the capsicum compensates well for the relative lack of salt. Also, the roasted capsicum flesh takes on an oiliness in its texture. Along with the cashew nuts, this fatiness is there without the addition of oil.
If you have any dip left over, it makes a great sandwich filling enhancer or add it along with hummus to a buddha bowl.
Add all ingredients to the bowl of a small food processor. Process until smooth. Taste and adjust miso & lemon juice as desired.
If you have time, you can add an extra level of flavour by lightly roasting the cashews, just before using them. This will increase their flavour, but still allow them to add a creaminess to the dip. Do this by adding the cashews to a non stick saute pan over a medium heat. Keep the nuts moving to avoid burning them, for about five minutes.
Ingredients
Directions
Add all ingredients to the bowl of a small food processor. Process until smooth. Taste and adjust miso & lemon juice as desired.
If you have time, you can add an extra level of flavour by lightly roasting the cashews, just before using them. This will increase their flavour, but still allow them to add a creaminess to the dip. Do this by adding the cashews to a non stick saute pan over a medium heat. Keep the nuts moving to avoid burning them, for about five minutes.
Leave a Reply