Raw Chunky Almond and Parsley Dip

by Edward Daniel

Recipe: Raw Chunky Almond and Parsley Dip – #Vegan #Vegetarian #Raw #Paleo #Paleovegan
Prep time
Total time
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.
Recipe type: Starter
Cuisine: Vegan, Vegetarian, Raw
Serves: 6
  • 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
Good points
• No cholesterol
• Low in sodium
• Low in sugar
Nutrition Information
Serving size: 112g Calories: 399cal Fat: 40.1g Saturated fat: 4.6g Carbohydrates: 8.0g Sugar: 1.4g Sodium: 198mg Fiber: 4.5g Protein: 7.6g Cholesterol: 0




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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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