Red Pepper and Cashew Dip

 

Ingredients

• 2 red capsicums
• 1 teaspoon sugar
• 1/2 cup cashews, lightly roasted
• 2 cloves garlic
• sea salt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Balsamic vinegar

Method

Roast peppers on a flame or under a grill, allow to cool and then rub skins off and remove seeds.
Process peppers, garlic and nuts in a food processor, pulsing until well chopped but not completely smooth. Add oil, sugar and Balsamic and pulse to combine. Season with salt
Delicious with warm pita bread triangles.