1 ½tablespoonssherry vinegar (or red wine vinegar)(notes 1)
1tsppaprika (mild or sweet)
¼cupextra virgin olive oil
For best results, always weigh ingredients where a weight is provided
Equipment
Frying pan or saucepan
food processor
Instructions
In a dry frying pan over medium heat, toast the ground almonds, stirring often, until they turn golden and smell nutty (a bit like popcorn) - about 4-5 minutes. Tip into a bowl to stop the cooking process and leave to cool for a couple of minutes.
In the bowl of a food processor, combine the toasted almond meal, red peppers, garlic, tomato paste, vinegar and paprika, then process to a thick paste. It won’t be smooth.
With the processor running on low, slowly drizzle in the olive oil until you have a dip consistency.
Taste. Add a little salt if you like and a little vinegar if you want more tang. If you want a looser consistency you can add a little more oil, some brine from the jar of peppers or even just a touch of water.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Almond meal is literally just ground almonds until they're fine but still coarser than flour.
Roasted peppers come in jars stored in brine and sometimes the weight of that brine is included in the weight shown on the jar. The weight for this recipe is for the peppers only.
Nutrition details are approximate only and shown per cup - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.