150 ml whole, raw almonds
4 dried apricots
4 large roasted red peppers (jarred)
1 clove garlic
Zest 1 lemon
1/2 bunch cilantro, with tender stems (~75 ml)
1 1/4 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chipotle powder or smoked paprika (or more to taste)
few big pinches salt (~1/8 tsp)
2 Tbsp extra-virgin olive oil
Preheat oven to 190 C.
Place almonds on a bakingsheet and dry roast for 12-15 minutes, until lightly golden brown, tossing once halfway through. Remove from oven, cool slightly.
Add almonds, apricots,and garlic to the bowl of a food processor. Pulse until everything is broken down to a fine crumb texture. Add the remaining ingredients and process until you have a thick sauce. You can leave it some what chunky or process until completely smooth, depending on your preference. Taste and add just salt and spice to your liking.
Serve at room temperature. Store covered in the fridge for 2-3 days.
A great side dish for barbecue, as a dip to crackers or vegetables, to put on a sandwich.
Katie Smith, Whole nourishment