Low Carb Grilled Pepper Cashew Dip
- 7g of carbs
- 10 mins
- Serves 4
Recipe Author: Lisa Markussen @diabetic_moms_kitchen
Ingredients
- 1/2 cup/1.5dl/150ml unsalted natural cashew nuts
- 160g grilled whole red sweet peppers (preserved in vinegar)**
- 1 tbsp of the pepper preserve liquid
- 40g sundried tomatoes in oil (about 2 tomatoes)
- 1 tsp salt
- 1/2-1 tsp smoked paprika powder
- 1/4 teaspoon each of chilli flakes and coarsely ground dried garlic (or to taste)
- To serve:
- Sprinkle with chilli flakes and drizzle some oil from the sun-dried tomatoes
Method
- Soak the cashews in plenty of water overnight, or for at least four hours. ***
- Drain and rinse the cashews well and place in a blender.
- Pull out the grilled peppers from its preserve liquid, making sure to drip off the excess so your dip will not get too runny. Put the peppers and the rest of the ingredients into the blender and blitz for a minute until smooth. Depending on what blender you use, you might need to stop and scrape down the edges and then blitz some more, but its unlikely as the nuts are so soft.
- Leftovers will keep fresh in the fridge for a few days, but you might notice some liquid separation (just mix this into the dip before serving).
| Nutrition Facts | |
|---|---|
| Servings 4 | |
| Amount Per Serving | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat 11.4 g | 18 % |
| Saturated Fat 2 g | 9 % |
| Monounsaturated Fat 7.2 g | |
| Polyunsaturated Fat 2.1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 792 mg | 38 % |
| Potassium 405 mg | 9 % |
| Total Carbohydrate 8 g | 2 % |
| Dietary Fiber 3.4 g | 8 % |
| Sugars 3 g | |
| Protein 3.4 g | 6 % |
| Vitamin A 17.45 mcg | 17 % |
| Vitamin C 40.35 mg | 44 % |
| Calcium 24.55 mg | 2.5 % |
| Iron 1.73 mg | 9.6 % |
| Magnesium 7.4 mg | 24 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. ** The values here may not be 100% accurate and should be used as a guide only. | |
**If you can’t find any grilled preserved peppers, you can make them yourself.
To do this, cut a red pepper in half, lengthways. Wash and remove the seeds and membranes, then place it on an oiled baking tray with the skin upwards.
Roast them in a hot oven (225℃ / 435℉ / gas mark 7) on the highest position for about 20-25 min.
If your stove has a grill option, use it for best results.
Watch the peppers closely and turn the tray around to get an even result. They are done when they’re completely wrinkled and have some charred patches on the skins.
Remove from the oven. When they are cool enough to handle, pick off the peppers skins.
If you like roast peppers, it’s a good idea to make many in one go. You can then store the leftovers for up to a week in the fridge.
When using this homemade option, use apple cider or red wine vinegar as a substitute for the tablespoon of preserve liquid.
*** If you forget to soak your nuts, there is a cheat you can follow. Pour boiling water over the nuts and soak for 15 min. Drain, rinse well and follow the rest of the instructions from step 2.
This recipe was created by Lisa Markussen @diabetic_moms_kitchen.
About the Recipe Author: Lisa Markussen @diabetic_moms_kitchen
Lisa is a exercise physiologist who is passionate about nutrition and healthy food. She does coaching for gestational diabetes and helps individuals to prevent the development of type 2 diabetes through diet and lifestyle.
Lisa creates mouthwatering recipes that are diabetic friendly. To be inspired by more of her recipes, you can follow her on Instagram @diabetic_moms_kitchen where she posts regularly. Be warned, you will be drooling! Her meals are divine.
