Almond Pulp Dip

What you need

• 1 cup almond pulp (left over from a batch of Almond Mylk)
• 1/2 cup raw tahini (if you don't have tahini, use sesame seeds*)
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil (extra for garnish, optional)
• 1/4 cup water
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2-3 cloves garlic, minced
• 1/2 tsp sea salt
• Cracked pepper to taste (optional)

How to make

1. Combine the tahini or sesame seeds, apple cider vinegar, cumin, smoked paprika, garlic, salt, and olive oil in a high speed blender and blend until smooth.
2. Add the almond pulp and water and blend again until really smooth. For best results, place the dip in the refrigerator for 2 hours before serving.
3. Garnish with a little drizzle of extra virgin olive oil, cracked pepper and a sprinkle of smoked paprika.
4. Store any leftovers in an airtight container in the fridge for up to 1 week.

*Note: If you don't have tahini, no problem, just use the same quantity of sesame seeds and blend a little longer to break the seeds down. Voilà! 

If the mixture is too thick when blending, add a little extra water or oil.