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I fell in love hard with Bitchin sauce dip a few years ago but was never too comfortable with the grape seed oil it contained. My friend created a copy cat recipe and it is dead on! This dip is like a hummus but almond based and is great with plantain chips, veggies and in wraps. I love to change out the spices to create different flavors from chipotle to pesto!  Ingredients:
3/4 c. + 2 T. water 1/2 c. + 2 T. avocado oil 1/2 c. raw almonds 1/4 c. + 2 T. fresh lemon juice 3 T. nutritional yeast 2 cloves garlic 2 tsp. liquid coconut aminos 1/2 tsp. sea salt 1/2 tsp. cumin 1/2 tsp. chili powder 1/4 tsp. smoked paprika **I add 1/4 tsp to 1/2 tsp. Smokey Turmeric by Spice Hunter and 1/4 tsp. chipotle also. Directions: Add all ingredients to the blender. Blend slow for a minute then on high for another minute or until smooth. Refrigerate to allow flavors to blend for a bit first. Keep refrigerated. Try with added pesto and removing the cumin and chili powder as well!
3 Comments
Erin
2/14/2018 07:29:33 pm
What’s wrong with grapes seed oil? It’s all I cook with. Heard it’s good for high heat and one of the better oils out there? :/
shari goodman
2/14/2018 08:10:39 pm
Grapeseed oil used to be the oil of choice when it first came out and it is still much better than canola and other vegetable oils. However, the balance of Omegas favors heavily on the 6 side which can cause issues and also the type of processing. Avocado oil is a better choice or coconut oil. It seems nutrition is always changing! I use avocado, olive or coconut oil exclusively.
Sarah Grau
11/21/2019 04:46:05 pm
This recipe is great! It’s tad bit on the citrusy side for me and my family, but after I left out one tbsp of lemon juice, it was a perfect copycat. Leave a Reply. |
AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker 
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