Select 2 cups of raw vegetables. You can use a single vegetable or mix it up with a few. Cooking will shrink your 2 cups of raw vegetables to 1 cup of cooked vegetables.
Steam or roast the vegetables and drain them well. Some veggies will hold more water than others but I’ll cover that issue later.
While your veggies are cooking, roast or toast your nuts. In this case, I used raw almonds, but use whatever you like. Also, you will only need 1 roasted nut, but I always make more to eat as a snack or to store for later.
Put the strained vegetables into the bowl of your food processor along with the remainder of the ingredients. Give it a whirl. This is where you decide if you need your nut. If things are watery and you think they will stay that way, add the nut. The nut oil and fibre somehow keeps the oil from separating from the watery vegetables.
Process the ingredients until smooth and then process some more.
When you have achieved the texture you are looking for, add it to a bowl and serve it up with tortilla or pita chips.