Servings: 8

2 garlic cloves 2 garlic cloves
2 tablespoons drained capers 2 tablespoons drained capers
1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper ½ teaspoon crushed red pepper
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
Grated rind and juice of 2 lemons Grated rind and juice of 2 lemons
1/2 cup extra-virgin olive oil ½ cup extra-virgin olive oil

Chop first 3 ingredients in a mini food processor (or blender). Add remaining ingredients and process for 1 minute. Refrigerate in a sealed jar for up to 1 week.

from cooking light  from cooking light