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| Appetizers & Etiquette |
Middle Eastern Almond Dip Ingredients 1 1/2 cups blanched whole almonds, toasted 7 Tbsp. olive oil, divided 15 oz. can garbanzo beans, drained 3/4 cup water 6 Tbsp. lemon juice 2 cloves garlic, chipped finely 1 tsp. salt 1/2 tsp. cumin 1/4 tsp. white pepper 1 Tbsp. chopped parsley 1/2 tsp. paprika pita bread - cut into wedges Directions Finely grind almonds with 6 Tbsp. olive oil in food processor or blender. Add garbanzo beans, water, lemon juice, garlic, salt, cumin and pepper. Process until smooth. Spread about 1 inch thick onto a serving dish. Chill. Just before serving, drizzle remaining 1 Tbsp. olive oil over top and sprinkle with parsely and paprika. Serve with pita wedges.
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