Thanks to our newest Featured Foodie, Deeba from Passionate About Baking, for this dip…perfect for leftover bread!
Author: Deeba, passionateaboutbaking.com
Recipe type: dip
- ¼ cup almonds
- 6 garlic cloves (I roasted 1 head of garlic with the bread)
- 3 slices of baguette, toasted
- 1 red pepper, roasted
- 1 yellow bell pepper
- 1 tsp. paprika
- salt to taste
- juice of 1 lime (1½ tbsp.)
- 2-6 tbsp. olive oil (or canola)
- Roast the almonds in a preheated oven at 180C for 10-15 minutes till golden and fragrant. Cool.
- Toast the bread & garlic for 10-15 minutes in a medium hot oven. Peel the garlic, & tear the bread into chunks.
- Transfer to a food processor & pulse until the bread and nuts turn to crumbs.
- Add the roasted bell peppers, lime juice, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl. (I added about 2 tbsps of water to reduce the quantity of oil I was using. It didn’t compromise the taste.)
- Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies. Good even thinned out with some pasta water and tossed with a spaghetti.
- Makes about 1 cup. (Will keep in the fridge for a day or two. Make sure the top is covered with a thin film of oil.)