Sun-dried Tomato Basil Dip
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Author: Heather Status: published license cc-by-nc tags: Food, Vegan, Dip, veganomicon,
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Share on TwitterSun-dried Tomato Basil Dip with Spiced Pita Crisps.
Based on recipe from 'Veganomicon', by Isa Chandra Moskowitz & Terry Hope Romero
2 cups sun-dried tomatoes (dry, not in oil)
2 cups boiling water
1/2 cup slivered almonds
1/2 cup cooked (or tinned) white beans, drained
1/4 cup olive oil
1/2 cup fresh basil leaves
2 tablespoons lemon juice
Several pinches of freshly ground black pepper
Place tomatoes in a bowl and pour 2 cups of boiling water over them.
Cover with a plate and let soak for about 15 minutes.
In a blender or food processor, grind the almonds to a powder. Use a slotted spoon or tongs to remove tomatoes from water (don't discard water) and add them to the almonds.
Add the remaining ingredients (except basil) and puree, adding up to 1/4 cup of the tomato water and scraping down the sides often until smooth.
Add the basil at the end and pulse a few times so that leaves are chopped and dispersed but not pureed.
Cover and chill.
