Lebanese Almond Dip with Fresh Parsley

  • 1 cup navy beans
  • ¼ tsp. salt
  • 2 cups sliced almonds
  • 1 cup lemon juice
  • ¾ cup olive oil
  • ½ bunch parsley; washed and patted dry
  • 1 ½ tsp. salt
  • 1 tsp. freshly ground black pepper
  • ¾ cup water

In a medium saucepan, cover beans with 2 inches of water. Bring to a boil, and cook until tender. Add salt near the end of cooking. Drain, and set aside to cool slightly. Puree all ingredients in food processor until smooth. Taste and adjust seasoning if needed.

Posted in: , ,