I’ve been riffing on one of the great questions of the modern age: “What to do with leftover almond pulp after I’ve made almond milk?”
Okay. Even if you’ve never asked yourself that question, this healthy almond dip is for everyone. Vegan, dairy-free, 95% raw, super easy and liver-loving.
There’s a lot of talk about ‘activating’ nuts and seeds (soaking in water with a pinch of sea salt 8-12 hrs) But why bother? Well, soaking removes the naturally present phytic acid in nuts – a nutrient-absorption blocker for humans – as well as their enzyme inhibitors (nuts and seeds contain these to prevent them from sprouting prematurely) rendering them more nutritious. Especially if, like me, you eat a lot them.
Raw Beetroot Almond Pate
vegan, dairy-free, gluten-free
1 tbsp maple syrup
1 tbsp tahini
1 tsp cumin seeds, plus extra for garnish
1 tsp powdered cumin
a squeeze of lemon
salt & pepper
The night/morning before you want to make this dip, pop ½ a cup of raw almonds into bowl or jar with 1 ½ cups of filtered water and a sprinkling of sea salt. Cover with a clean cloth and leave for 8-12 hours. Rinse and drain the kernels.
Peel and grate the beetroot.
Place everything in a food processor
Blitz for 1-2 minutes. You may want to pause halfway through and scrape down the sides of the bowl. Taste and season well.
Serve topped with toasted cumin seeds and a drizzle of olive oil. Great with crudités or crackers, oat and rice cakes.
Keep: 4 days in a sealed, glass jar in the fridge