Buffalo Dip (Vegan)

Makes about 2 cups

1 red bell pepper, roughly chopped

½ red onion, roughly chopped

1 large carrot, roughly chopped

¼ head of cauliflower, roughly chopped

4 cloves garlic, smashed

1 ½ teaspoons salt

2 tablespoons olive oil

½ cup raw pumpkin seeds

¼ cup water

Juice of 1 lime

¼ cup + 1 T Franks Red Hot Sauce

For serving

Carrot sticks

Celery sticks

Corn chips

Pita chips

Cucumber slices

In a pot with a lit, add the vegetables along with salt and olive oil. Saute over medium heat until the onion becomes translucent. Pour in the water, cover, and steam for 6 - 10 minutes until the carrots are fork tender.

Meanwhile, toast the pumpkin seeds in a pan until fragrant, slightly browned, and beginning to pop. Immediately transfer the seeds to a food processor and process until a fine dust. 

Add the cooked veggies, lime juice, and hot sauce to the food processor and process until completely smooth. Cool the dip completely and serve chilled with chips and fresh veggies. Store for up to a week in the refrigerator in an air-tight container.