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.
Author:
Recipe type: Starter
Cuisine: Vegan, Vegetarian, Raw
Serves: 6
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
Notes
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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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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