Almond Spread

2 cups raw almonds

1 cup water

½ cup olive oil

4 cloves garlic, peeled

½ tsp salt

Soak almonds in water overnight to soften and moisten. Drain water and remove skins (optional). Blend almonds and remaining ingredients until smooth. Stop blender every 30 seconds or so to scrape down the sides and stir the almonds. Use spread as a dip for sliced bell peppers, carrots, and broccoli or on wraps. This is great on tortillas with shredded romaine lettuce, alfalfa sprouts, red cabbage, and diced avocado. Store unused spread in a glass jar in the refrigerator.