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.
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 TBL fresh lemon or lime juice
2 cloves garlic (to taste)
5-6 TBL Olive oil
1/2 tsp salt or to taste
1-3 tsp your favourite Monsoon Coast spice
Gently roast almond and sesame over a medium heat until golden brown. Cool.
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.
Can be refrigerated for a few days.