Almonds make a great change from using chickpeas in a dip but do need to be soaked first. I’ve served it with a topping of puffed quinoa and bowls of corn chips.
1 cup raw blanched almonds, soaked for 24 hours in cold water
½ cup water
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon ground cumin
½ cup sour cream
Paprika Oil, recipe below, and Ceres Organics Quinoa Puffs, to serve
sea salt and ground pepper
⅓ cup olive oil
1 teaspoon smoked paprika
Spiced Raw Almond Cream: Drain the almonds and place in a blender with the water and vinegar. Season generously and blend until very smooth and thick. Leave in the blender.
Heat the oil in a sauté pan and cook the onion, garlic, tomato paste and the spices with a good pinch of salt until very tender, adding a splash of water if it starts catching on the base of the pan. Tip into the blender and add the sour cream. Blend until smooth, adding a little water if it’s too thick. Season if needed.
To serve: Place on a serving platter and swirl with the back of a spoon. Drizzle with the Paprika Oil, then scatter with puffed quinoa.
Paprika Oil: Put the oil and paprika in a small saucepan over a very low heat until warm but not bubbling. Cool then transfer to a glass jar for storage.