A delicious quick summer dip that’s 100% raw, vegan and delicious! Perfect for picnics and barbecues…
I love this time of year when we get to enjoy (mostly) warmer weather. I do find I tend to gravitate towards lighter and more raw foods, especially in the daytime as eating too heavily just makes me sleepy and lazy. Especially when the sun IS out!
So I thought I’d share with you one of my favourite summer dishes that was a huge hit at a previous Nourish workshop.
You probably know by now what a huge fan I am of hummus. Especially my chickpea-free version that takes five minutes to make!
This variation I’m about to share with you includes a few beautifying ingredients that not only make it taste incredible, but it’s so filling you could eat it as a main meal with a big bunch of veggie crudites, my gluten-free crackers or even spread on bread.
A couple of these key beautifiers are:
An antioxidant powerhouse, walnuts contain extremely high levels of anti-inflammatory omega 3 essential fatty acids which we need for proper brain function. This is easy to remember as a walnut does actually resemble a brain if you look closely!
Out of all the peppers, it is the red pepper that contains the highest level of vitamin c, which boosts our immune system and keeps our skin glowing along with it’s high levels of vitamin E (also good for our hair – essential in summer!) Peppers also contain capsaicin, which has been found to greatly assist in reducing inflammation and relieving pain.
So here’s the recipe and I hope you enjoy it as much as I do 🙂
- • 2 organic red peppers
- • ½ cup organic walnuts
- • 1 small clove organic garlic
- • 1.5 Tbspns nutritional yeast
- • ½ tsp. sea salt
- • 2 tsp. lemon juice
- • Pinch of cayenne pepper
- • ½ tsp. cumin
- • 1 Tbs. olive oil
- Blend all together in your food processor until smooth.
- Serve with crudites, crackers or gluten-free bread