2/3 c salsa
1/3 c water
1/4 raw almond
1/4 c cooked chickpeas, drained and rinsed
1/4 c nutritional yeast
2 tablespoons lemon juice
1 tea minced garlic
1/4 tea salt
1 tea chili powder
1 tea cumin
1 tea dried cilantro
Combine into a blender and blend until smooth. Pour into a bowl. Cover and refrigerate until serving.
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