Ingredients
Directions
- Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours, or overnight.
- While cashews are soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. If onions begin to stick to the bottom of the pan, add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool.
- Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and ½ cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer to scrape down the sides when necessary.
- Add the lemon juice, vinegar, onion powder, paprika and ½ tsp salt and blend again until smooth. Transfer mixture to a bowl. Reserve about 1 tablespoon of the onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour, up to overnight. 5. Just before serving, stir the dip, top with reserved onions, chives and pomegranate seeds. Serve with potato chips or crudite. Leftovers can be stored covered in the refrigerator for up to 3 days.
