2 cups salted cashews

2 cups hot water (for soaking)

4 jarred roasted red bell peppers, drained

1/2 cup water

1/4 cup tahini

3 garlic cloves

1/2 tsp kosher salt

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes

1/4 tsp ground black pepper

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Place cashews in a bowl and cover with hot water. Soak for 30 minutes to soften, then drain.
Transfer soaked cashews to a food processor or high-speed blender.
Add roasted red bell peppers, 1/2 cup water, tahini, garlic, salt, smoked paprika, crushed red pepper flakes, and black pepper.
Blend until smooth and creamy, scraping down the sides as needed for an even texture.
Taste and adjust seasoning if needed. Serve immediately or chill before serving.

Add roasted garlic or lemon juice for more depth and brightness.

Blend in fresh herbs like basil or parsley for a herby variation.

For extra spice, increase the crushed red pepper flakes or add cayenne.

If too thick, thin with a tablespoon of water at a time.

Serve with pita chips, veggies, or as a sandwich spread.