Heat a small pan on the stove, pour in olive oil and let it get hot. Add in the onion, garlic cloves, paprika powder and tomato paste and sauté until the onions are slightly translucent. Deglaze with tamari and set aside.
15 ml Olive oil, 1 Piece white onion, 2 Piece Garlic cloves, 1 tbspn Paprika powder, 15 g Tomato paste, 15 ml Tamari
Provide a blender. Add cashews, grilled peppers, lemon juice, maple syrup, Dijon mustard, pepper, salt, chili and water to blender jar and blend until a fine dip is formed.
150 g Cashews, 190 g Grilled peppers from the jar, 30 ml Lemon juice, 15 ml maple syrup, 1 TL Dijon mustard, Pepper to taste, Salt to taste, 1 Bird Eye Chili or any other chili to taste, 60 ml Water
Season to taste and allow to infuse for at least an hour or preferably overnight in an airtight container. To serve, place in a plate, toss with olive oil and fresh thyme and enjoy along with crackers and fresh vegetable sticks!
Thyme, Crackers for dipping, Alternatively fresh vegetables for dipping