The nutty dip that fills in for a favorite.
Years ago, I first learned about this concept when one of my neighbor’s mothers-in-law came for Pesach. Since then, it’s been a Pesach staple. While it was originally published in Passover Made Easy, I’ve double the recipe here because it makes it much easier to blend. But–I didn’t double the water. Add the water a little at a time, depending on how much liquid the almonds accept and how thick or thin you prefer it to be.
In the bowl of a food processor, combine oil, almonds, garlic, lemon juice, salt, and parsley.
Pulse until very smooth.
Slow add in the water, thinning the mixture to desired consistency.
Mock Techina
Originally appeared in Passover Made Easy
Ingredients
- ½ cup walnut oil
- 1 cup ground almonds
- 12-14 garlic cloves
- 1 cup fresh lemon juice
- 2 tsp salt
- 2 handfuls fresh parsley
- Up to 1 cup cold water
Instructions
- In the bowl of a food processor, combine oil, almonds, garlic, lemon juice, salt, and parsley. Pulse until very smooth. Slow add in the water, thinning the mixture to desired consistency. You may only need ½ cup of water.
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