Chunky Almond and Parsley Dip

by Edward Daniel
Chunky Almond and Parsley Dip drizzled with virgin olive oil, and imbued with sherry vinegar, tahini and a sprinkle of salt and pepper.

Gazump up your sex drive with a little chunkiness. And, munch.

Chunky Almond and Parsley Dip drizzled with virgin olive oil, and imbued with sherry vinegar, tahini and a sprinkle of salt and pepper.

This dish will sizzle your view that vegan food can’t be nourishing and quick to dish up.

Make this:

  • When you’ve got last minute guests over for what turns out to be a bevvie or two
  • When you’ve rushed for time and need an alluring starter to get your dinner party in a frenzy
  • When you’re polishing off a nice bottle of bubbly with your beau/belle and some dishy starters on the side just might do nicely

Chunky Almond and Parsley Dip was inspired when I had my own catering business. And, a quick and easy starter, while focussing on other dishes too had been needed.

Almonds are an aphrodisiac. They are rich in essential fatty acids, necessary for getting that testosterone up a notch or two, and not only the bed post. It’s their fragrance that’ll arouse passions to a frenetic crescendo.

Chunky Almond and Parsley Dip is vegan, a condiment, raw and paleo.

Love.

Edward x

Chunky Almond and Parsley Dip drizzled with virgin olive oil, and imbued with sherry vinegar, tahini and a sprinkle of salt and pepper.
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g almonds
  • 140ml extra virgin olive oil
  • ½ bunch of parsley
  • 3tbs sherry vinegar
  • 1tbs tahini
  • 1tsp black pepper
  • ½ tsp salt

Instructions

  1. Soak the almonds in boiling water for about 30 minutes. Skin the almonds.
  2. Combine and pulse the oil, parsley, sherry vinegar, tahini, pepper and salt In a blender/food processor.
  3. Add the almonds and roughly pulse.
  4. Serve the dip with crackers or bread.

 

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2 comments

Michael Nolan 8 February 2016 - 20:27

Excellent recipe, but it isn’t raw because the nuts were soaked in boiling water. A minute point to be sure, but an accurate one.

Reply
edward 11 February 2016 - 11:50

Hi Michael. The soaking of the nuts is only to remove the skin and for that purpose only. The nuts remain raw and uncooked. Does that help?

Reply

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