2 cups almond flour (white)
1 T fresh lemon juice
1 clove of garlic
1-2 t liquid smoke
4-6 leaves of fresh basil (1 t dried basil if you absolutely cannot get fresh)
1/8-1/4 t red chili flakes
1/2 t salt
1 cup water
1/4 cup sun-dried tomatoes
hemp seeds and a few more chili flakes to garnish, if desired
Soak sun-dried tomatoes in water for about 15 minutes. Drain well and set aside. In a high-speed blender (using the tamper or a spatula to scrape down the sides), combine all ingredients (except the sundried tomatoes and basil) and blend until smooth. Pulse in sun-dried tomatoes and basil. Remove to a small serving bowl and top with more red chili flakes and hemp seeds if desired. Cover with plastic wrap and chill. Serve with whole grain crackers.
Inspired by High Carb Hannah
No comments:
Post a Comment