Looking in my fridge and seeing a whole bunch of herbs that were going to go bad if not used quickly I thought I’d smash together something worthy of a tortilla chip. I used almonds to add crunch as opposed to the usual nutty suspects. Almonds are chock full of nutrients & are great at helping to lower Cholesterol. I also credit the BuzzFeed piece about getting creative with Sriracha so I topped it off with what I call Sriracha Space Flakes.
Serves 4 as a pre-dinner snack
- Coriander/Cilantro bunch, leaves and stems finely chopped
- Mint bunch, leaves only chopped
- Fresh Ginger, 2 cm piece peeled and grated
- 1 Garlic clove, grated
- 1/2 Cup Almonds (not smoked or roasted), roughly chopped
- 2 Tbs Olive Oil
- 3 Tbs Vegetable Oil
- 1/2 Lime, juice only
- 1/2 Lemon, juice only
- Salt and Black Pepper to taste
Sriracha Space Flakes
- 1/2 Cup Sriracha
- Baking/Parchment paper for lining the baking tray
- Whatever your heart’s desire
Preheat oven to 200 Degrees F or about 100 Degrees C.
Place all prepped Dip ingredients into a blender and whizz to a relatively smooth consistency, I like my dips to be a little chunky and have texture. Be patient with the blender, you will have to spoon around the blades repeatedly, and it helps to wiggle the blender a little when the blades are running for more than a few seconds. All up it shouldn’t take more than five minutes of stop/start blending.
For the Flakes, line a baking tray with parchment paper. Pour half a cup of Sriracha over the parchment and smooth to an even consistency with a spatula or something similar. Place in the oven for 90 minutes. In the last 30 minutes due to time restraints I actually turned up the oven to 400 Degrees F/ 200 Degrees C. Once the time is up remove tray and allow the dehydrated “sauce” to cool. Break up the Sriracha sauce with your fingers into small pieces.
Finally just before serving, sprinkle the Sriracha flakes atop your home made dip. Don’t get too prepared and do it hours before serving, the flakes will rehydrate and become soggy.