2 red peppers
1 cup cashews (soaked in filtered water for 4 hours, then drained -- for better digestion)
2 garlic cloves
1 tbsp. lemon juice
1 bunch of fresh basil
pinch of salt
1. To roast peppers: Preheat oven to 400 degrees. Cut peppers in half, scoop out inner seeds. Place on baking sheet, with inside facing down. Bake for about 20 min, until skin becomes wrinkly and charred. Remove from oven, cover with a towel for about 30 min. Scrape off outer charred skin.
2. Place peppers, cashews, garlic, lemon juice, basil and salt in blender. Mix well. This dip should be the consistency of hummus.
Serve with tortilla chips or fresh veggies.
Makes 12 servings.