Christine Taranto
Ingredients
0 portion(s)
Dip+
- 180 grams raw almonds
- 3cm piece fresh ginger
- 2 cloves garlic, or to taste
- 1 teaspoon sea salt or to taste
- 1/4 red onion
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 tablespoons EVOO (extra virgin olive oil)
- 1 lemon, juice only
- 70 grams raisins, naturally dried and unsulphured
Recipe's preparation
Place almonds in TM bowl and mill 6-10 seconds on speed 9. Set aside in another bowl.
2. Place ginger, garlic and salt into TM bowl and chop for 5 seconds on speed 7. Scrape down bowl.
3. Add carrots, celery and onion and chop on speed 5-6 depending on texture of dip you require for 6 seconds.
4. Add EVOO, lemon juice, raisins and almond meal. Mix on speed 4 for 10 seconds or until well combined. Check seasoning and serve.
Serve with crackers of your choice or use as a sandwich or toast spread. Can be served in lettuce cups. Keeps 4-5 days.
Accessories you need
-
Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentAwesome! So many tastes in
Awesome! So many tastes in the one dip - exotic tasting. 1 year old eating it too - nice to get some raw vegies in. I might try to chop the raisins next time.