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To a food processor, add all ingredients: 1 cup roasted bell peppers, ½ cup sun-dried tomatoes in oil (drained), 1 clove garlic (chopped), ⅓ cup almonds, ¼ cup hazelnuts, 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, and ½ teaspoon salt.
Blend for a minute or two until you have a creamy but slightly coarse sauce.
If you like a thinner sauce, add more oil or cold water until you reach your desired consistency.Taste and adjust for salt, heat, and acidity before serving as a dip, sauce, or spread.
Nico's serving tip: spread it on a plate, add air-fried zucchini in the center, and drizzle with tahini sauce, a pinch of smoked paprika, and toasted shaved almonds. Dig in with warm pita bread, and you are in for a treat.