Makes 1½ cups of sauce

¼ cup extra-virgin olive oil

¼ cup raw almonds

1
/
3 cup water

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¼ cup cooked chickpeas, drained and rinsed

¼ cup nutritional yeast

2½ tablespoons lemon juice

1 teaspoon garlic, minced

¼ teaspoon salt

¾ teaspoon curry powder

½ teaspoon dried oregano

½ teaspoon dried cilantro

1. In a high-speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving.

From Sarah Matheny , “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman