Raw Chunky Almond and Parsley Dip

by Edward Daniel
Caption of Raw Chunky Almond and Parsley Dip. Image by Edward Daniel (c).

This makes an alluring starter to a dinner-party. I had guests who took leftovers including this dish – only to polish it off when they got home.

Caption of Raw Chunky Almond and Parsley Dip. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


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


  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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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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.

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?


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