Yellow Curry Chickpea Dip
Ingredients
- 1/2 cup raw cashews
- 1 can chickpeas
- 1 carrot
- 2 stalks celery
- 1 green onion
- 1/4 cup cilantro
- 1/2 jalapeno
- 1/2 red bell pepper
- 1/4 cup cashew yogurt
- 1/4 cup vegan mayonnaise
- 1 tablespoon tahini
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon za’atar seasoning
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (optional)
Preparation
Soak the cashews in water for 30 minutes, drain, and roughly chop.
Rinse and drain the chickpeas, then roughly mash.
Shred the carrot.
Chop the celery.
Finely chop the green onion.
Chop the cilantro.
Finely chop the jalapeno.
Finely chop the red bell pepper.
Combine the first eight ingredients in a bowl.
In a separate small bowl, combine the cashew yogurt, vegan mayonnaise, lemon juice, olive oil, and spices to make the dressing.
Add the dressing to the other ingredients and mix thoroughly to combine. May need to add a little extra yogurt for the right consistency.
Let sit in the fridge for at least 2 hours, preferably overnight for best flavor.
Serve with crackers, sliced veggies, or use in a sandwich or wrap.
