Ingredients
Directions
In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp).
Purée until fairly smooth, scraping down the sides of the bowl several times.
Add basil and thyme, and purée again until well combined and to desired smoothness.
Taste, and add more seasoning if desired, and extra water to thin if desired.
Chef's Notes
Yield
Makes 1 cup
Nuts
You can change the proportions of nuts in this recipe or substitute other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
Nutritional Yeast
This dip has a slight, natural “cheesy” taste even without the nutritional yeast. If you’d like to increase the cheesy notes, you can add a few teaspoons of nooch.
Serving Suggestions
As a spread for sandwiches, much like how you’d use a nut cheese or hummus.
As a ‘filling’ for baked pasta dishes, layering into lasagna or using in pasta shells.
On baked potatoes or sweet potatoes. Either top baked spuds with the raw dip, or double-bake potatoes after adding some of the dip.
Mix into a cooked grain topped with mixed greens and other vegetables for a hearty salad bowl.
Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp).
Purée until fairly smooth, scraping down the sides of the bowl several times.
Add basil and thyme, and purée again until well combined and to desired smoothness.
Taste, and add more seasoning if desired, and extra water to thin if desired.
