Dreaming of Creamed Almonds in Sydney
Sick of mediocre hummus? Same. Try this creamy almond dip and thank me later.
Creamy almond dip pairs nicely with a Wimbledon watch party or 4th of July BBQ
My husband Jamie and I had the privilege of going on a verrrry long trip in between moving from California to Boston. One of our stops was to Sydney (which conveniently coincided with a Taylor Swift tour date).
I was not prepared for how incredible the Sydney (and Melbourne) food scene is (bigger post coming), but one of my favorite dishes of our entire 10-week stint was an unassuming almond dip from Dead Ringer, a fantastic spot in the heart of Surry Hills. Our Aussie friend, Evie, had underscored the importance of ordering the almond dip, but I was skeptical. Best case, I thought it would be a hummus. Worst-case, I thought it would be a version of almond butter. Instead, this dip is transcendent and perfect for meat-eaters and vegans alike.
The perfect Dead Ringer martini and card game mogul, Alexa Garrison
While you definitely get notes of hummus, it feels as if ricotta is whipped into the spread as well - you’ll also pick up lots of lemon and a creamy, olive oil taste. While kicking back a few martinis at the bar, we ordered two servings of this dish. Just like the original, I recommend serving chopped pickled beets (find them pre-packaged, at any Whole Foods) on top and with a side of sourdough (although focaccia, crackers, and pita would also be acceptable). This would also be delicious as a base to top with grilled vegetables for your next summer dinner party.
She’s beauty and she’s grace - she’s creamed almonds
Here’s my attempt at the recipe:
Makes approximately 1.5 cups of dip
1 cup raw almonds
1/4 cup extra virgin olive oil, plus more for topping
2 tablespoons lemon juice
1 small garlic clove
1/4 teaspoon kosher or coarse sea salt
1/4 cup water, more or less as needed
1/2 cup chopped pickled beets, for topping (Dead Ringer uses golden beets but feel free to use purple or even chopped up sweet pickles)
fresh dill, for topping
1/2 teaspoon ground sumac
fresh sourdough bread, for serving (or crackers / crudités)
Place almonds in a bowl and cover completely with cold water. Cover and refrigerate for at least 12 hours or overnight. (While I prefer soaking the almonds, if you are short on time, you can blanch the almonds for 2 minutes in boiling water). Note: If you can find pre-peeled almonds in the store, I still suggest soaking them overnight to soften.
After soaking, peel almonds, discarding skins. This should be a relatively easy process if they’ve soaked long enough.
Place almonds, olive oil, lemon juice, garlic and salt in the bowl of a food processor. Pulse until coarsely chopped. Add water, 1 tablespoon at a time, and continue to pulse until smooth, scraping down the sides of the bowl as necessary. This could take a good 5 minutes to make the mixture completely smooth. You may need slightly more water to achieve the right creamy consistency. Taste and add additional salt and lemon as desired.
Spoon dip into bowl.
Drizzle with olive oil, and top with pickled beets and torn fresh dill. Sprinkle sumac on top. Serve with warm sourdough bread and enjoy.
P.S.
(As the Aussies would say) Oh naurrrrr…
While researching this recipe, I discovered that since we’ve been back in the States, Dead Ringer has closed :(…so you’ll have to eat your creamed almonds at home instead of on your next trip Down Undah.