Roasted Red Pepper and Pumpkin Seed Dip (Vegan)
Ingredients
- 1 cup raw almond slivers
- 2 cup cold water
- ½ cup pumpkin seeds
- 12 oz jar of roasted red peppers
- 2 scallions
- 3 cloves garlic
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp nutritional yeast
- 1 tbsp liquid aminos
Instructions
- Add 1 cup of raw slivered almonds and 2 cups of cold water to a small stockpot. Heat to a boil, then simmer the almonds for 15 minutes. Drain, rinse and set aside.
- Add the remaining ingredients, plus the reserved blanched almonds to a food processor. Puree until smooth, about 1-2 minutes.
- Spoon the dip into a bowl, garnish with pumpkin seeds and serve with your favorite tortilla chips or raw veggies. Enjoy!