Red Pepper and Cashew Dip

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  • 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


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.



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