2 oz (55 g) whole almonds

2 medium tomatoes

¼ pt (150 ml) peanut oil

juice of ½ lime

1 clove garlic

freshly ground black pepper


Preheat the oven to 180 °C. Blanch the almonds in a boiling water for 2-3 minutes. Remove the skins from nuts and toast on a baking tray in a hot oven until lightly browned. Skin and de-seed the tomatoes. Place the skinned tomatoes, the almonds, garlic and lime juice in a electric blender and blend until the mixture forms a smooth paste. Add the peanut oil gradually, with the blender still running, pouring it in a thin stream until it is completely absorbed and the dip is thick and creamy. Season with freshly ground black pepper.

Serves 4

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