Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
155
Calories
1g
Protein
15g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
1
Combine almonds, garlic, cumin, paprika, salt and crushed red pepper in a food processor; pulse until the almonds are ground.
2
Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the work bowl.
3
To make ahead: cover and refrigerate for up to 4 days.
Recipe sourced from
fandom