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Roasted Jalapeno Popper Dip In A Bowl And Crackers

Zingy Jalapeño Dip

The combination of zingy jalapeño peppers, zesty lemon, spicy chili flakes and rich cashews make for a winning party dip, perfect with crackers or veggies!
Prep Time 7 minutes
Cook Time 1 minute
Additional Time 8 hours
Total Time 8 hours 8 minutes

Ingredients

  • 1 cup raw cashews
  • 1/2 cup cooked chickpeas or soybeans canned is fine
  • 1-2 green jalapeño peppers
  • 1 1/2 cups water
  • Juice of 1 lemon
  • 1 tsp turmeric
  • 1/2 tsp chili flakes
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • chili flakes for garnish

Instructions

  • Slice open the jalapeños and remove the seeds and stems.
  • Toast the jalapeños in the toaster oven or broil them in the oven for 5 minutes.
  • Put cashews, jalapeños, water, cashews, juice of a lemon and all spices into the Instant Pot. Pressure cook for 1 minute and then do a quick release.
  • Put everything in a blender and blend until smooth, about 30-40 seconds.
  • Pour dip into a serving dish, cover, and let it chill overnight or for at least 3 hours in the fridge. The flavors will blossom while it chills.Serve with extra chili flakes and freshly sliced jalapeños for garnish.