WHIPPED ALMOND DIP
This light and creamy dip packs a punch of umami, thanks to the roasted garlic and nutritional yeast. “It’s a great substitution on your mezze plate if you don’t want the heaviness of a hummus or baba ghanoush,” Gray says.
Serves 4 to 6
1 quart whole blanched almonds 3 quarts water 12 cloves garlic, roasted 1 1/2 tbsp. nutritional yeast 1 cup extra virgin olive oil Kosher salt, to taste
In a medium pot, boil almonds and water together over medium-high heat for 60 to 90 minutes or until soft but not mushy. Add more water as necessary. Remove almonds from heat. In a blender, while still hot, blend almonds with just enough cooking liquid to cover it, in three batches. In each batch, add 4 garlic cloves, 1/2 tbsp. nutritional yeast and 1/3 cup olive oil. Start the blender on low to pulverize almonds and gradually increase to high. Blend until smooth. Mix with a rubber spatula if necessary; it will be thick. When all three batches are thoroughly blended, mix together in a bowl and season with salt. Refrigerate until ready to use, up to 7 days. Serve cold with your choice of raw vegetables and drizzled with extra virgin olive oil.
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