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Ingredients:
Yields 1 Cup (4 servings)
- 6 tbsp. raw almond butter
- 5 tbsp. raw sesame butter or halvah
- 2 tbsp. cold-pressed olive oil, plus additional if serving as a dressing
- 5 tbsp. Bragg liquid aminos or nama shoyu (raw soy sauce)
- 2 tbsp. raw apple-cider vinegar
- 1 clove garlic, peeled and chopped
- pinch of cayenne
- crudités: celery sticks, cucumber sticks, radishes
Combine almond and sesame butters, oil, liquid aminos, vinegar, garlic and cayenne in a food processor; pulse to a thick puree. Serve with raw vegetables.
