Photo Credit: alive magazine
Recipe from eat, drink & be vegan.
wheat-free, gluten-free, soy-free, oil-free
Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads.
1/2 cup raw almonds
1/2 cup raw pistachios
1/4 cup raw walnuts
1/4 cup raw pine nuts (or more walnuts or other nuts like cashews)
1/2 cup red or orange bell pepper, chopped
3 tbsp freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp sea salt
Freshly ground black pepper to taste
4 to 6 tbsp water
1/2 cup fresh basil leaves
1 to 1 1/2 tsp fresh thyme leaves
In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.
1) You may change the proportions of nuts in this recipe or substitute with 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.
2) This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.”