| Ingredients | Instructions |
|---|---|
| • 1 cup almonds, sliced blanched • 15 cloves of garlic, fresh • 4 ounces lemon juice, fresh • 1/2 tablespoon kosher salt • 1/4 teaspoon cayenne pepper (or 1/2 teaspoon of a homemade hot sauce) | 1. In a food processor, combine the almond flour, garlic, lemon juice, kosher salt, and cayenne pepper (or hot sauce). Blend to break down the garlic. |
| • 12 ounces fresh white bread, without crust, cubed • 6 ounces water, cold • 12 ounces olive pomace oil | 2. Soak the bread in water and add it along with the olive oil and blend for about 3 minutes, until smooth and fluffy. After 4 hours in the refrigerator it will firm up. |
Note: For a gluten-free version, substitute sliced bread with roasted sweet potatoes. To prepare, cook 12 oz of sweet potatoes at 425°F for 40-45 minutes. Once cooled, peel and slice them into rounds or wedges.
Tags: Tags: Greek, Mediterranean, Sauces & Dips, Gluten-Free Friendly, Vegetarian, Almonds, Garlic, Lemon