Spoon onto leaves or tomato slices to serve, or place in bowl as a dip.
1 cuphazelnuts (soaked 3 hours,drained, skins rubbed off if possible)
1⁄2 cupsun-dried tomatoes (soaked; save the soaking water)
1 cupcoarsely chopped bell pepper
2 tablespoonsolive oil
2 tablespoonslemon juice
2 tablespoonsfresh parsley
1 teaspoonCeltic sea salt
1⁄3 cuptomato soaking water
Place all ingredients, except soaking water, in food processor. Blend with “S” blade until smooth, adding soaking water while blending to get the desired consistency.