Spiced Raw Almond Cream with Paprika Oil
Photography by Aaron McLean.
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.
INGREDIENTS
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
Paprika Oil
⅓ cup olive oil
1 teaspoon smoked paprika
METHOD
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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!