1 (16-ounce) jar roasted red peppers (packed in water), drained
1 tomato, seeded and chopped
1 clove garlic, chopped
1 tablespoon sherry vinegar
1/4 teaspoon pimentón (smoked paprika)
Combine bread and almonds in a food processor and process until finely ground. Add peppers, tomato, garlic, vinegar and pimentón; process until smooth and thick, stopping to scrape down sides of the bowl as needed. Refrigerate in an airtight container for up to 5 days.
Per Serving: Serving size: about 2 tablespoons, 45 calories (25 from fat), 2.5g total fat, 100mg sodium, 4g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
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