Cheezy Hemp Nacho Sauce

• 1/3 cup water
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 1 red bell pepper, seeded and chopped
• 1 cup hemp seeds
• 2-1/2 tablespoons nutritional yeast flakes
• 1 tablespoon chili powder
• 2 teaspoons tamari, wheat-free [can optionally use regular soy sauce]
• 1/2 teaspoon Himalayan crystal salt [can optionally use regular sea salt]
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon turmeric powder

I haven’t tried making this yet, but I think I may tonight after my occasional session.  You can use this for dipping fresh vegetables or corn chips.  Once you blend all the ingredients in a blender until smooth and creamy you can store it up to 5 days.  Thank you Kristen for bringing the world of hemp to the kitchen.  I can’t wait to have my taste buds explode.