Ingredients

• 1 teaspoon of safflower oil
• 1 roasted red bell pepper
• 1 clove of garlic, peeled
• 1/4 teaspoon of cumin
• 2 scallions, coarsely chopped
• 1/2 teaspoon cayenne
• 1/4 pound silken tofu
• 1 tablespoon of lemon juice
• 1/4 teaspoon sesame oil

1. Roast Bell Pepper under salamander
2. Place in baggie and then remove skin after it sets for a short while 3. Saute lightly in safflower oil, the scallions and briefly the garlic 4. After cooled, combine all ingredients in a blender until smooth, then transfer to a bowl and serve with steamed, blanched or raw vegetables