Cooking time

10 minutes

Prep time

10 minutes

Ingredients

• 250 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
• water to desired consistency

Directions

Preheat oven to 190 C.

Place almonds on a baking sheet and dry roast for 12-15 minutes, until lightly golden brown, tossing once halfway through. Remove from oven, and 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 somewhat chunky or process it 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.

Notes: A great side dish for barbecue, as a dip to crackers or vegetables, to put on a sandwich.

Credit: Katie Smith, Whole nourishment

Enjoy!