Summer Sweet Bell Pepper & Almond Spread

• 3 cups raw almonds
• 2 yellow bell peppers or Red, scorched& cleaned
• olive oil cup Good
• 3 ounces cream cheese or Silken Tofu
• 2 juice from Fresh Lemons
• 1/2 onion Small
• 1/4 teaspoon vanilla
• 4 teaspoons cumin seeds
• 2 cloves garlic
• salt
• pepper
• chili flakes optional

1. First Scorch, peel & clean the bell peppers. Set aside to cool.
2. Toast the Almonds in a dry skillet, be careful not to over cook them or they will scorch & get bitter. Set aside to cool.
3. Toast the cumin seeds in a dry skillet on med. heat, remove as soon as they begin to brown or make crackling sounds.
4. Add 1/4 Cup Olive oil & all the other ingredients EXCEPT Salt, Pepper & Chili Flakes to the food processor, blend until a smooth paste is formed.
5. Add more olive oil to adjust thickness, turn out into a bowl & mix by hand Salt, Pepper & Chili Flakes to taste.
6. If serving on a hot day I find it helpful to place a bowl of ice under the serving bowl. Store in refrigerator.
7. Serve with crackers or grilled bread.

almonds, yellow bell peppers, olive oil, cream cheese, lemons, onion, vanilla, cumin seeds, garlic, salt, pepper, chili flakes

Taken from www.yummly.com/recipe/Summer-Sweet-Bell-Pepper-_-Almond-Spread-1675655 (may not work)