We like to serve this aioli with poultry or even with a meat stir-fry or pan-fry: It’s great with lamb chops, for example. If the dates you have on hand are soft enough, you don’t need to soak them.
Place dates in a bowl with just enough boiling water to cover them. Let stand 5-30 minutes, depending on their firmness.
Place the soaked dates in a food processor or blender with Aleppo pepper, paprika, garlic, lemon juice, and salt. Purée, then slowly incorporate the oil by splashing it in little by little until it emulsifies.
A variation of the Avocado aioli from The Spice Trekkers Cook at Home