This recipe comes from our Food for Life Instructor in Alaska - Delisa Renideo. It makes a great dip with fresh veggies or healthy snack crackers, and is a tasty filler for sandwich wraps with shredded carrots, baby spinach and broccoli sprouts.

2 cans garbanzo beans, rinsed well and drained
1 T tahini
2 T nutritional yeast
1-2 T roasted red peppers packed in water
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dijon mustard
1 1/2 T lemon juice
few drops of liquid smoke

Process all ingredients in food processor till very creamy. You can add water and or veggie broth to make it as creamy as you'd like!

Serve with either pita wedges or fresh cut up veggies. You can also use this spread in a sandwich wrap or a quesadilla - spread the dip on half of a tortilla wrap, sprinkle chopped scallions on the top with some chopped cilantro. Fold over and warm each side in a skillet till lightly browned. Top with your favorite salsa and serve with a side salad.