Nutrition per serving may change if servings are adjusted.
¼ cup slivered almonds
1 small clove garlic, crushed
1 teaspoon ground cumin
½ teaspoon paprika
¼ 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.