Ingredients
- ¼ cup slivered almonds
- 1 small clove garlic, crushed
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp salt or to taste
- pinch of crushed red pepper flakes
- 1 x 7-ounce jar roasted red peppers, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
Make it step by step
- Combine almonds, garlic, cumin, paprika, salt and crushed red pepper in a food processor; pulse until the almonds are ground.
- Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the work bowl.
- To make ahead: cover and refrigerate for up to 4 days.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.