This is similar to the dip which is popular in the Lebanon and Syria - although their versions use pine nuts, instead of almonds - and in Turkey they often use walnuts.
Although this is good as a dip, it is also served with fried fish or served on the side with vegetables.
2 oz whole blanched almonds, with the brown skins removed.
2 thick slices of white peasant style bread (not white steamed sliced stuff!) crusts removed.
2 cloves garlic, crushed with a little salt
1 tablespoon white wine vinegar (or you could use lemon juice)
4-5 tablespoons EVOO
black olives to garnish
Soak the bread in cold water. Put the almonds in a food processor and chop finely.
Squeeze bread to drain excess water and add to ground almonds with the garlic, vinegar and almonds. Add enough oil to end up with a fairly sloppy consistency.
Serve in a bowl garnished with the olives and lots of veg crudites.
Although this is good as a dip, it is also served with fried fish or served on the side with vegetables.
2 oz whole blanched almonds, with the brown skins removed.
2 thick slices of white peasant style bread (not white steamed sliced stuff!) crusts removed.
2 cloves garlic, crushed with a little salt
1 tablespoon white wine vinegar (or you could use lemon juice)
4-5 tablespoons EVOO
black olives to garnish
Soak the bread in cold water. Put the almonds in a food processor and chop finely.
Squeeze bread to drain excess water and add to ground almonds with the garlic, vinegar and almonds. Add enough oil to end up with a fairly sloppy consistency.
Serve in a bowl garnished with the olives and lots of veg crudites.