Chef: Katie Mae
Makes: 3–4 servings
Prep Time: 5 minutes (not including soak time )
¾ cup plain almonds, soaked for 1 hour
6 oz canned fire-roasted tomatoes (about ¾ cup)
1 large red bell pepper, deseeded
1 tablespoon tahini (sesame seed butter)
½ tablespoon garlic granules
¼ teaspoon red pepper flakes
After soaking and draining almonds, add them to a food processor.
Grind the almonds until they have a very fine consistency. The texture and thickness of the dish will depend on how long you grind them, but the flavor will be outstanding no matter what.
Add the remaining ingredients to the food processor. Blend until you have a creamy, even consistency. Serve as a topping, spread, or dip.
Find more recipes from Katie Mae at PlantzSt.com