1 1/2 cups blanched whole almonds, toasted
7 Tbsp. olive oil, divided
15 oz. can garbanzo beans, drained
3/4 cup water
6 Tbsp. lemon juice
2 cloves garlic, chipped finely
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. white pepper
1 Tbsp. chopped parsley
1/2 tsp. paprika
pita bread - cut into wedges
Finely grind almonds with 6 Tbsp. olive oil in food
processor or blender. Add garbanzo beans,
water, lemon juice, garlic, salt, cumin and pepper.
Process until smooth. Spread about 1 inch thick
onto a serving dish. Chill. Just before serving,
drizzle remaining 1 Tbsp. olive oil over top and
sprinkle with parsely and paprika.
Serve with pita wedges.