Gourmet (South Africa) - - LIFESTYLE -

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.

Serves 6

400g chick­peas in brine 250g roasted-al­mond but­ter 250g pit­ted black olives 50ml olive oil

50g raw al­monds cracked black pep­per,

to taste

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.

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