1/2 cup solidified coconut cream from canned coconut milk
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons kosher salt
1/2 teaspoon Aleppo pepper
Assorted vegetables (such as sugar snap peas, carrots, radishes, endive, cucumber, and cherry tomatoes)
How to Make It
Scoop out bread from each baguette half to equal about 2 cups, discarding bread shell. Place bread and water to cover in a bowl; soak bread 1 minute. Squeeze excess water from bread. Process bread, nuts, and garlic in a food processor until finely chopped. Add oil, solidified coconut cream, lime juice, and salt; process until smooth. Transfer to a large serving bowl. Sprinkle with Aleppo pepper, and serve with assorted vegetables.
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