Dry roast the blanched almonds until slightly browned. Place all ingredients in a blender and puree until smooth. Serve room temperature or chilled.
Note: To remove the almonds skins, after boiling the almonds, squeeze the almonds with your fingers after blanching and the skins slip off.
Per serving - 207 calories, 10 g fat (41% calories from fat), 13 g protein, 19 g carbohydrate, 2 g fiber, 0 mg cholesterol, 117 mg sodium