This dip-with-a-kick is good served with tortilla chips and raw veggies, or as a sandwich or burger spread. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.
Toss all ingredients in a food processor or blender and give it a whirl, stop¬ping to scrape down sides with a silicone spatula, processing until smooth and adding additional water if necessary (but don’t let it get too runny!). Adjust seasonings to taste.
Stores in an airtight container in fridge for up to 4 days.