This Zero-Waste Almond Dip With Cucumber is refreshing, filling, tasty and of course zero-waste!
Best eaten with some freshly cut vegetables or even crackers. I found that eating it on its own is a bit strong, as the balsamic vinegar is quite strong. So eating it with cucumbers and freshly cut vegetables break through the sharpness of the vinegar brilliantly.
Recently, I have been really invested in no-waste living. I just think it’s absolutely amazing, using everything you got, and make the most of what you are given. There is always a way of preparing the vegetable bits we don’t seem to like into delicious goodness. And that’s exactly what I have done here.
This bad boy here is:
Delicious & refreshing
If you want this recipe oil-free, simply use water instead of the oil, and you are good 😉
The oil here only adds extra creaminess, so it’s not really essential.
Here are some fun ideas for serving this dish:
- Served warm alongside some salad, and use this as a dressing!
- Chill in the fridge, toss in some baked vegetables with some crispy chickpeas, and take it with you for lunch at work.
Do let me know how you found this Zero-Waste Almond Dip With Cucumber you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Zero-Waste Almond Dip With Cucumber
- 1 large cucumber
- 1/2 cup/50g of whole skin-on almonds soaked in cold water for 3 hours, then drained
- 1 tbsp of hemp seed oil or olive oil
- 1 tbsp of balsamic vinegar
- 1/4 garlic clove
- pinch of sugar
- salt and pepper
- Soak the almonds in cold water for at least 3 hours and then drain.
- Cut the cucumber in half across the middle, then cut each half into quarters lengthways. Using a teaspoon, scoop out the seeds from the centre of each quarter and put in a blender ( food processor )
- Cut each cucumber quarter into four fat 'fingers' ( slice once lengthways and once widthways). Put these into a bowl, add a good pinch of each salt, sugar, and pepper. Set aside.
- Put the drained almonds into a blender together with the oil, vinegar, garlic. You can add more garlic later if you want it more garlicky. Add salt and pepper and blitz until smooth. It might take a while for the almonds to start breaking, but just keep blitzing, they will break eventually.
- If the cucumber 'fingers' has released any water, drain the juice and add the juice to the almond dressing.
- Taste the almond dressing and adjust the seasoning to your liking.
- Spoon the dressing in the middle of a plate, and arrange the cucumber finger around it.
- Best eaten straight away, as the cucumber finger may keep releasing water. Enjoy!