Nutrition per serving may change if servings are adjusted.
1/4 cup slivered almonds
1 small clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt, or to taste
Pinch of crushed red pepper
1 7-ounce jar roasted red peppers, rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
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 workbowl.
Make Ahead Tip: Cover and refrigerate for up to 4 days.
38 calories;2 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 250 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 0 mg iron; 161 mg sodium; 16 mg potassium