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.