Monsoon Coast Curried Spread
Delicious versatile spread to serve with raw vegetables, crackers, or use in sandwiches/wraps.This recipe works well really with any Monsoon Coast spice blend. We love Moghul Curry, Monsoon Balti, Arabian Baharat or Tobago Habanero Curry for a hot version.
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Ingredients
- 1/3 cup raw peeled almonds
- 1/3 cup raw sesame seeds
- 1 can chickpeas drained and washed
- small bunch fresh Cilantro roughly chopped
- 4-5 tbsp fresh lemon or lime juice
- 2 garlic cloves (to taste)
- 5-6 tbsp olive oil
- 1/2 tsp salt or to taste
- 1-3 tsp your favourite Monsoon Coast spice
Instructions
- Gently roast almond and sesame over a medium heat until golden brown. Cool.1/3 cup raw peeled almonds, 1/3 cup raw sesame seeds
- Toss the roasted nuts into a food processor and process until fine.
- Add rest of ingredients in and process until smooth. You will have to take breaks and use a spatula to bring the remains down from the sides. Add water or more oil if it is too thick.1 can chickpeas, small bunch fresh Cilantro, 4-5 tbsp fresh lemon or lime juice, 2 garlic cloves, 5-6 tbsp olive oil, 1/2 tsp salt, 1-3 tsp your favourite Monsoon Coast spice
- Can be refrigerated for a few days.
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