the Breville Test Kitchen

Sesame Cashew Dip

Name: Sesame Cashew Dip
Cook time: 900 s
Total time: 15300 s
Yield: Makes 22 oz
Ingredients: 2 cups (10½ oz) roasted unsalted cashews; 2 cloves garlic - peeled; 2 tbsp sesame seeds; ½ cup (4 fl oz) coconut milk; 1 tbsp tahini; ⅓ cup (2¾ fl oz) fresh lemon juice; 1½ tbsp olive oil; ½ tsp cayenne pepper - plus extra to serve; Flaky sea salt - to season; Freshly ground black pepper - to season; Tortilla chips

4 hrs 15 mins total time

15 mins active time

Easy

Makes 22 oz

Ingredients

Measurements:

2 cups (10½ oz) roasted unsalted cashews
2 cloves garlic
peeled
2 tbsp sesame seeds
½ cup (4 fl oz) coconut milk
1 tbsp tahini
⅓ cup (2¾ fl oz) fresh lemon juice
1½ tbsp olive oil
½ tsp cayenne pepper
plus extra to serve
Flaky sea salt
to season
Freshly ground black pepper
to season

To serve

Tortilla chips

Instructions

1Put the cashews in a glass or ceramic bowl. Cover with cold water. Cover with plastic wrap and refrigerate for 4 hours, or overnight, to soak.
Tip: The longer you soak the cashews the creamier the consistency of the dip will become.
2Drain the cashews, discarding the water. Put the cashews in the blender. Add the garlic, sesame seeds, coconut milk, tahini, lemon juice, oil and cayenne and secure the lid.
3MIX for 15-20 seconds until smooth, scraping down the side and stopping occasionally to use the tamper to press the ingredients into the blades.
4Spoon the dip into a serving bowl, sprinkle with extra cayenne pepper. Serve with tortilla chips.