It is not Thanksgiving here in Canada but as there is football on, I found myself making dips for the boys during gametime. I was caught between making SKORDALIA and HUMMOUS and decided to mix the two for an extra healthy dip.
4 slices whole wheat bread soaked in non-fat milk for 15+ minutes
1 large diced onion
3 cloves minced garlic
1 cup ground almonds
1 can chickpeas
1 Tbsp + oilve oil
1 Tbsp + lemon juice
a dash of hot sauce
Salt and pepper to taste
Soak the bread in the milk in a bowl for 15+ minutes.
Place bread in food processor after you have squeezed the excess liquid out of the bread.(I use a spoon) and reserve the extra milk.
Process the bread with the onions and garlic - it will be quite thick.
Put almonds and chickpeas into the food processor and bleand for a few minutes until silky - add in the extra milk to make it thinner.
Taste and season with oilve oil, lemon juice, hot sauce, salt and pepper to taste.
Refrigerate until cold - serve with pita, chips, and veggies.
Purists like to pour a little olive oil over the dip before serving - that is up to you!