Ingredients
- ½ cup raw almonds (with skins left on)
- 2 tbsp red wine vinegar
- 2-2 ½ tbsp extra virgin olive oil (optional, can reduce or omit for oil-free)
- 2 cups cooked chickpeas (rinse and drain if using canned - one can is usually about 1 3/4 cups)
- ½ cup roasted red peppers (from jar), excess liquid drained off
- 1 medium clove garlic (or to taste), sliced
- ½ tsp Dijon mustard
- ½ tsp sea salt
- freshly ground black pepper to taste
- 2 - 4 tbsp water (to thin dip as desired)
- ¼ - 1/3 cup flat-leaf parsley, chopped (for garnish, optional)
- 1 - 2tbsp almonds, chopped (for garnish, optional)
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