Cashew and Artichoke Dip | Clean Plates

Name: 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

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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