Step 1
| 3 oz • High Oleic Soy Oil |
| 2 • Garlic • cloves split in 1/2 |
| 1 oz • Bread |
| 3 oz • Walnuts |
| 8 oz • Red Bell Pepper • roasted and peeled |
| 2 oz • Sun-dried Tomato • sliced |
| 1 • Preserved Lemon • peel only, finely diced |
| 2 • Scallions • sliced |
| 1 tsp • Smoked Paprika |
| 2 tsp • Cumin, ground |
| 1 tsp • Aleppo pepper |
| 2 tbsp • Warm water |
| Salt • to taste |
| Lemon juice • to taste |
In a small saucepan, heat the High Oleic Soy Oil. Add the garlic and the bread to the hot oil. Remove the garlic when it is a deep golden brown. Remove the bread when it is a deep gold on both sides. Leave the oil to cool.
In the bowl of a food processor add the bread, garlic and walnuts and pulse to a fine crumb.
Add the bell pepper, sun-dried tomato, preserved lemon scallions and spices. Blend until you have a smooth paste.
With the food processor running, add the water, then drizzle in the oil that you set aside earlier--creating an emulsion.
Season to taste with salt and a squeeze of lemon juice if needed.
Garnish with another drizzle of oil and some chopped walnuts.