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.