Dulse Spread, a recipe for 1 jar. This creamy spread is perfect on a cracker or toasted warm sourdough bread.
1/2 cup (75 g) raw, unsalted almonds
3/4 cup (90 g) sun-dried tomatoes in oil
0.5 ounce (15 g) fresh dulse
1/2 cup (15 g) fresh basil (including the stems)
1/2 garlic clove, minced
Pinch of smoked paprika (pimenton)
Juice of 1/4 lemon
Place the almonds in fresh water, cover, and set aside to soak for
a couple of hours, or overnight. Strain the almonds. Then drain the
sun-dried tomatoes, keeping the oil.
Thoroughly rinse the dulse, making sure any salt has been washed
off. Dab dry and cut into pieces.
In a food processor, pulse together the almonds, dulse, tomatoes,
basil, garlic, paprika, and a splash of the reserved oil into a smooth
spread. If it’s too dry, add a little more of the sun-dried tomato oil. If
your food processor isn’t powerful enough to smooth the mix, don’t
worry; a slightly coarse spread tastes great, too!
This spread will keep in the fridge for one week in an airtight
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.