1/3 cup almonds (whole or slivered)
2 cloves of garlic
1 tsp. cumin
1 tsp. coriander
2 large portabello mushrooms (or 2-3 cups of white mushrooms)
1 small zucchini
olive oil, for frying
salt, to taste
chili powder, to taste
juice of 1/4 of a lime
If using whole almonds, roughly chop them. Toast the almonds in a dry frying pan until fragrant and golden (careful not to burn them). Remove them from the pan and set aside.
Roughly chop the mushrooms (about 3/4" cubes). Thinly slice the zucchini. Heat some oil in the frying pan and fry the mushrooms and zucchini with the garlic until the zucchini is transluscent and the mushrooms have released their juice (5-10 minutes).
Put the mushroom/zucchini mixture in a blender, along with the rest of the ingredients except almonds. Blend until smooth. Add water to get the desired consistency.
Stir in the almonds. Serve room temperature or chilled with veggies, crackers, or flatbread.
Makes about 2 cups of dip.
Notes: If you want a smooth dip you can blend the almonds with the rest of it. Personally, I like it a bit chunky. I also recommend using whole cumin and coriander seeds and toasting them (in a dry pan, after removing the almonds) and grinding them yourself. But pre-ground is fine
Sent in by Amy