Ingredients

  • 1 (16-ounce) jar of roasted red peppers, drained
  • 1/3 cup Justin's Classic Almond Butter
  • ¼ cup sunflower seeds
  • ¼ cup oil-packed sun-dried tomatoes, drained
  • 3 cloves garlic
  • 1 tablespoon brown rice vinegar
  • ½ teaspoon sea salt, to taste
  • 1/2 teaspoon piment d’espelette
  • 2 tablespoons extra-virgin olive oil

Cooking Instructions

Combine all ingredients in a food processor and blend until smooth. Serve on small toasts, chicken, or drizzled over vegetables.