This is a lovely creamy dip / spread made with roasted bell peppers / capsicums. My friends at Simple Pleasures Cafe in Chiang Mai make a lovely dips and spreads similar to this.
Start by roasting about 4 red peppers in a hot oven, meanwhile put a cupful of cashews in a small saucepan with a clove of garlic and a couple of pinches of salt and add just enough hot water to cover the nuts. Leave to soak while the peppers cook. Once the peppers begin to char on the outside turn off the oven and allow to cool. Boil the cashews to reduce any excess water and dry roast a tsp. of cumin seeds in a frying pan. Then peel and deseed the peppers putting their flesh in a blender with a good glug of olive oil, the cashews, garlic and most of the cumin seeds. Blend until smooth and taste, add more salt if necessary and then put in a bowl, drizzle over a little olive oil and sprinkle on the remaining cumin seeds.