We have a garden bursting with tomatoes. This is very good news. Usually this means salsa. Lots of salsa. The problem with salsa though is, it goes best with chips. Lots of chips. Avoiding chips has been an important part of my efforts to eat better. So this year I’ve been using the tomato as the “chip” and dipping them in hummus. The other day I came across a blog that suggested making a cashew dip. I wish I could remember where I saw it, but I didn’t save it because it was such a simple idea. I took that idea, and added a few things to make it my own.
10 oz bag of roasted cashews
1 TB Sesame Oil
1 TB Siracha
2 cloves minced garlic
1 tp freshly grated ginger
Fresh basil leaves
1/4 tp kosher salt
1/4 cup water
I dumped all the cashews into the food processor, and blended them until they were small crumbs.
I actually measured the Siracha. You can taste it, but I would not call my finished product spicy. I added the sesame oil, garlic, and grated the ginger into the mix. I bought ginger a couple of months ago, peeled it, and put it in a freezer bag. Whenever I want it, I take it out and grate it while it is frozen. It lasts quite awhile. I then hit the processor. It lumped up pretty quickly, and I had to scrape the sides. If you have a decent food processor you might not have the same problem. I left the blade going and poured in the water slowly. That helped get the cashews into more of a paste.
Here I just sliced one of my big tomatoes, and spread the dip onto it. I will also use it with bell peppers, broccoli, pita bread, and pretty much anything that I would dip into hummus. The blog I saw suggested adding it to grilled chicken