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Spring Onion Dip/Spread (Vegan)
Ingredients
- ½ cup cashews soaked overnight in 1 cup water
- ½ cup pistachios toasted
- 6 tbsp extra virgin olive oil
- 3 spring onions
- 1 garlic clove
- salt & pepper to taste
- food processor
- extra olive oil
- container/glass jar (sterilized in boiling water) sterilized in boiling water
Instructions
- Soak your cashews overnight.
- The next day, remove the water from the cashews. Toast your pistachios and let them cool down. In the meantime, cut your spring onions and garlic clove.
- When your pistachios have cool down, toss all the ingredients in a food processor and pulse until a smooth paste (this depends on your taste). It took me 3-4 good pulses to have a spreadable paste.
- Store your dip/spread in a container/glass jar and seal it with a layer of olive oil. Keep it in the fridge for a few days. Enjoy on crackers, toast with avocado, in wrap stuffed with roasted vegetables or meat, in pasta (add a few tbsp of pasta water to the sauce) or as a dip for your crudités (carrots, cucumbers, celery). TIP: - Add a few tbsp of Parmesan cheese (vegan hard cheese) to make this even more savoury! If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.