2slicesday-old bread, (crusts trimmed, I used sourdough, about 100g/3.5oz)
1cupwalnuts
1-2clovesgarlic
2tablespoonwhite wine vinegar, (or lemon juice)
1cupcoriander (cilantro) leaves and stalks, (approximate)
½teaspoonsalt
½cupextra virgin olive oil
¼-1/2cupwater
To serve:
Extra olive oil to drizzle, (optional)
Ground sumac or paprika to sprinkle, (optional)
Instructions
Soak bread in water then squeeze out. I soaked my bread by running it under the kitchen tap, then squeezing the excess water out into the kitchen sink.
Add bread and all remaining ingredients, except olive oil and water, into blender or food processor. Blend until combined, then pour in olive oil while blending. Continue blending, while slowly adding water until the dip has reached a thick but smooth consistency that is to your liking. I used just over ¼ cup of water.
Notes
Adjust the amount of garlic to suit your taste. I love strong flavours and used two cloves.