- 1 cup whole almonds (unblanched) (250 mL)
- 2 cups water, divided (500 mL)
- 2 tbsp olive oil (25 mL)
- 2 tbsp freshly squeezed lemon juice (approx. 25 mL)
- 2 cloves garlic
- ½ tsp salt, optional (2 mL)
- In a small bowl, mix almonds with 1 cup (250 mL) of the water. Cover and let stand in the refrigerator for at least 6 hours or overnight.
- Drain and rinse almonds well. Place remaining 1 cup (250 mL) of the water in a blender. Add almonds, olive oil, lemon juice, garlic and salt, if using, and process for 30 seconds or until mixture is smooth and creamy. Taste and add more salt or lemon juice, if required. Use right away or store, tightly covered in the refrigerator for up to 5 days.
- Variation:
- In Step 2 after processing, fold in ¼ cup (50 mL) chopped toasted almonds.