I visit San Diego quite frequently, and one of the things I look forward to every visit is the Little Italy Farmer’s Market…mainly because that’s where I stock up on my favorite treat, Bitchin’ Sauce. This stuff is seriously amazing – it’s similar to hummus but not as heavy (I didn’t ever think I would use the word “heavy” to describe hummus…), it’s also gluten free and vegan! I’ve been wanting to figure out how the sauce is made, because I was convinced it was simple (I mean, you just grind up a bunch of almonds and add some spices, right?). Luckily, I found that I wasn’t too far off when I came across this recipe on thefauxmartha. And…it’s pretty damn close to the real thing. I’ll definitely be making this again, probably soon because there is no chance this will last in my fridge for long. Paired with with carrots or cucumbers, this is the ultimate healthy snack. I can’t wait to try the chipotle flavor.
Yields ~2 cups
Ingredients:
- 3/4 c. + 2 tbsp. water
- 1/2 c. + 2 tbsp. grapeseed oil
- 1/2 c. raw almonds
- 1/4 c. + 2 tbsp. lemon juice, fresh
- 3 tbsp. nutritional yeast
- 2 cloves garlic
- 2 tsp. bragg liquid aminos
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. coriander
- 1/4 tsp. paprika
Throw all of the ingredients in a high power blender (I used my Ninja and it worked perfectly). Blend at a low power for 1 minute, and continue to blend for another 2 mins at a high power. Enjoy & refrigerate the leftovers.
