Tarator Sauce

Notes & tips Serve this sauce with the recipe we have for Chickpea and Herb Falafel. This sauce is best made 1 day in advance, to allow the flavours to develop. I've used the cooking time as refrigeration time. Source: Notebook magazine - March 2006

• Ready In: 24 hrs 10 mins
• Serves: 10

Ingredients

• 40  g  crustless  Italian bread (2-3 slices)
• 125  g  whole almonds, blanched
• 1  garlic clove, crushed
• 1⁄2 cup water
• 100  ml olive oil
• 1⁄2 cup lemon juice

Directions

1. Tear bread into pieces and place in a small bowl, cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
2. Using a food processor, process almonds and garlic to form fine crumbs.
3. Add soaked bread and process to combine.
4. With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice.
5. Season to taste with salt and pepper. Refrigerate until ready to serve.