- Cook Time: 10 minutes
- Serving: For 4 people
Olive and Tomato Dip
This Olive and Tomato Dip is quick and easy to make, vegan and makes for an excellent addition to sweet potatoes (fries, wedges, hash browns etc.), bbq or raw vegetables!
Ingredients
- green Olives - 150g
- black Olives - 150g
- Tomatoes - 300g
- Parsley - 1 bundle
- blanched almonds - 75g
- Sweet pepper powder
- Salt
- Pepper
- Alternative Ingredient:
- Canned diced tomatoes - 300g
Instructions
- Remove the seeds from the olives, wash thyme and parsley and pluck the leaves from the branch. Put olives, thyme and parsley, as well as the blanched almonds into a blender and blend well.
- Cut an x into the top of the tomatoes, pour boiling water over them, peel the skin off, remove the seed and cut the flesh into cubes. Alternative: If you are in a hurry, use canned diced tomatoes.
- Mix the diced tomatoes with the almond-olive-mix and season with salt and pepper and sweet pepper powder.