Camilla makes her own roasted-almond butter with soft-shell almonds from Kredouw Olive Estate. You can of course use almond butter off the shelf. It’s more and more widely available these days at select supermarkets and health stores countrywide.
400g chickpeas in brine 250g roasted-almond butter 250g pitted black olives 50ml olive oil
50g raw almonds cracked black pepper,
Pour the chickpeas, with the brine, into a blender. Add the olives, olive oil, almond butter and almonds. (The order is important to get it to come together well. It will form layers.) Add in some cracked black pepper (but no salt) and whizz to a thick paste. Serve with lots of crusty bread.