Ingredients
1 cup blanched almonds1/2 cup water1/4 cup lemon juice5 tablespoons olive oil, divided1 garlic clove1-1/4 teaspoons salt1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushedAssorted crackers
Preparation
Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed.
Line a large strainer with 4 layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.
Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment-lined baking sheet; flatten slightly into a 6-in. circle.
Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled.
In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers.
