Submitted by: Regina Galbick
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 3
The recipe for this tasty spread/dip makes about 1/2 cup, but can easily be doubled.
1/3 c. walnuts
1 c. kale
1 roasted red pepper
1/4 tsp. harissa, organic
1/2 tsp. sea salt
1 tbsp. lemon juice
In a small nonstick (dry) frying pan, toast the walnuts over low heat until fragrant and slightly browned.
Place the walnuts along with the remaining ingredients in a food processor, and pulse until the mixture is a smooth purée.
Store in the refrigerator until ready to use (can be made up to 2 days ahead).
Serve with vegetables, rice crackers or spread on a sandwich. Enjoy!
Email
Print
