Ingredients

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Directions

1. Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

2. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.

3. Add remaining ingredients and blend until smooth.

4. Transfer to a small bowl and refrigerate until serving.

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