1 cup unsalted roasted almonds, soaked for 4–8 hours
½ cup water
Juice of one lemon
3 tablespoons olive oil
½ cup roasted red peppers
3 tablespoons tahini
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
Salt to taste
Once your almonds have soaked in water for 4-12 hours, drain the almonds then add them to a food processor.
Add in 1/2 cup of water, lemon juice, olive oil, roasted red peppers, tahini, nutritional yeast, and garlic powder. Blend on high for a few minutes until the almonds have broken down completely and dip is relatively smooth.