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Ingredients
1 tablespoon ancho chili paste (method below)
1 3-by-1-inch slice rustic white bread
½ cup extra-virgin olive oil
¾ cup roasted hazelnuts
2 cloves smashed garlic
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon paprika
2 red peppers, roasted and peeled juice reserved
1 tablespoon tomato paste
1 teaspoon sherry vinegar
¼ cup cold-pressed hazelnut oil (see note above)
Nutritional analysis per serving
8 grams carbs; 339 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 34 grams fat; 3 grams fiber; 188 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
- Step 2
Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
- Step 3
In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
- Step 4
Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.
Private Notes