Contributed by Sharon McRae www.eatwell-staywell.com
from: Kristen Suzanne. View this recipe on www.KristensRaw.com
Yield approximately 1 1/2 cups
Sharon: "Great as a dip with baked tortilla chips or vegetables, as a salad dressing with romaine lettuce, chopped tomatoes & cucumbers. Awesome as a sauce for veggie burgers. You could even sprinkle some on vegan taco meat and healthy corn chips for a tortilla-type salad. Everyone loves it!"
1/3 cup water
1 clove garlic
2 tablespoons fresh lemon juice
1 red bell pepper, seeded, rough chopped (approximately 1 cup)
1 cup hemp seeds
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon chili powder*
2 teaspoons tamari, wheat-free
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.