Cashew and Artichoke Dip | Clean Plates

Ingredients

• 145g raw cashew nuts, soaked in room-temperature water for at least 1 hour and up to 4 hours
• 400g roasted artichoke hearts (you can make your own or use jarred roasted artichoke hearts in oil)
• Juice of 1 lemon
• ½ red onion, finely diced
• ½ .–1 teaspoon cayenne pepper
• ¼ teaspoon paprika
• ½ teaspoon ground sumac
• 3 smallish garlic cloves, minced
• A small bunch of flat-leaf parsley, stalks removed and leaves finely chopped, plus extra to garnish
• A few good glugs of extra virgin olive oil
• Sea salt and freshly ground black pepper