tomato, basil and almond spread

Serves: 4

Ingredients:
100g flaked almonds
2 cups ripe cherry tomatoes, chopped
2 tablespoons sun-dried tomatoes
¼ cup cannellini beans
2 teaspoons smoked paprika
1 tablespoon balsamic vinegar
1 teaspoon crushed garlic
2 teaspoons chopped fresh basil
salt and freshly ground black pepper, to taste
¼ cup olive oil

Method:
lightly toast the almonds in a pan over medium heat until golden. set aside to cool.
add the cooled almonds, tomatoes, sun-dried tomatoes, beans, paprika, vinegar and garlic to a food processor and blend until the almonds are fine.
add the basil and season. while the motor is running, slowly drizzle in the oil to make a smooth dip.