• ¼ cup olive oil
  • 1 cup Unsweetened Plain Cashewgurt®
  • ½ cup roasted walnuts
  • 6 oz of jarred roasted red peppers, drained
  • 2 teaspoons of harissa seasoning
  • juice of one lemon
  • 3 cloves of garlic
  • sea salt, black pepper
  • pita bread for serving


Combine in a blender or food processor until smooth, taste and season with salt and pepper.

Roast Pepper and Walnut Dip

Find Forager Project near