This dip really compliments our new Moroccan Spice cracker, but it would also work with our other following flavours: Roasted Shallot & Herb or Olive Oil and Pepper. The Monsoon Coast Spices can be found at specialty shops. You can use your own curry spices, but this is one of two brands that I always keep in the cupboard!
In a dry frying pan, roast:
1/3 cup cashews
1/3 cup sesame seeds
Roast well and process in a food processor until fairly fine.
1 can of chick peas (19 ounce) drained and rinsed
1/4 c olive oil (or more as needed)
small bunch cilantro, roughly chopped
2 cloves garlic (or more to taste)
1/2 tsp salt
1 1/2 tbsp Monsoon Coast Moghul Curry
3 – 4 tbsp lemon juice
Place all ingredients in food processor and blend until a nice smooth consistency. We add additional water as required (up to 1/2 cup as needed). Serve with raw vegetables, crackers, use in pitas, sandwiches or dilute it to make a sauce for serving over vegetables and rice.Share