Almond Tarator
RECIPE BY:
Matt Sinclair
INGREDIENTS:
- 250ml Cobram Estate Classic Extra Virgin Olive Oil
- 250 gm blanched almonds
- 300 ml water
- 1 clove garlic, crushed
- Juice of ½ lemon
- Pinch sea salt
METHOD:
- In a food processor or blender add all the ingredients except for the olive oil. Blitz to combine. Turn the setting to low and slowly drizzle in the olive oil to emulsify. Continue mixing until thick and creamy. Taste and adjust seasoning with more lemon juice or salt if required.
- Serve with toasted pita bread.
**Tarator will keep in a sealed container or jar in the refrigerator for up to 2 weeks. Drizzle with a small amount of EVOO to create a seal over the tarator.
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