Greek Skordalia (Creamy Almond & Garlic Dip) by Abby's Food Court

Images and recipe by Abby's Food Court

*Serving 1 Cup

  • 1 Cup almonds, toasted 
  • 1 Cup cooked chickpeas 
  • ½ Cup oats 
  • 6 Cloves garlic 
  • ½ Teaspoon salt 
  • 2 Tbsp lemon juice 
  • ½ - ¾ Cup extra virgin olive oil 
  • Water to mix 
  • Add the almonds to a pan and toast. Watch them carefully and toss them frequently or else they will burn! (Do not trust the voice in your head that says you can walk away!)
  • Place the toasted almonds in the NutraMilk blend on the Butter cycle for 6 minutes until you have creamy almond butter.
  • Add the chickpeas, oats, garlic, and a little salt into the NutraMilk and set on Butter cycle for 2 minutes.
  • Add vinegar and 1/2 the oil and blend on the Butter setting for 2 minutes. Add the rest of the olive oil and blend on Butter setting until smooth.
  • Serve with crunchy vegetables (celery, carrots, peppers) or crackers.

See full recipe here: