Spanish · Lunch
Roasted Red Pepper Nut Dip
Smoky roasted red peppers blended with toasted almonds and hazelnuts, garlic, sherry vinegar and olive oil, echoing Catalan romesco. Served at room temperature with crusty bread or crudités for scooping. Thick, coral-colored, with mellow char and nutty finish.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
9.8gProtein
34.5gFat
22.1gCarbs
7.2gSugar
6.9gFiber
412mgSodium
0mgChol
4.1gSat Fat
480mgPotassium
95mgCalcium
2.6mgIron
0mcgVitamin B12
62mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
high-fiber
low-calorie
mediterranean
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Preheat the oven to 425°F (220°C) and place the bell pepper and garlic clove in its skin on a small baking tray.
2
Roast
Roast at 425°F for 20 minutes, turning once, until the pepper skin is blistered and the garlic is soft.
3
Cool
Transfer the pepper to a bowl, cover, and let steam for 15 minutes until cool enough to handle, then peel and deseed.
4
Toast
Toast the almonds and hazelnuts in a dry skillet over medium heat for 3 minutes, shaking often, until golden and fragrant.
5
Blitz
Squeeze the garlic into a food processor with the roasted pepper, toasted nuts, sherry vinegar, smoked paprika and salt. Blend 1 minute until mostly smooth.
6
Finish
With the processor running, drizzle in the olive oil over 20 seconds until the dip thickens and turns uniform coral.
7
Plate
Spoon the dip into a small dish, swirl the surface with a spoon, and set the sourdough slice alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g almonds
- 2.8 oz80g hazelnuts
- 5.2 oz150g roasted red bell pepper, skin and seeds removed
- 2 clove2 clove garlic
- 2 tsp2 tsp sherry vinegar
- 4 tbsp60ml olive oil
- 1 tsp1 tsp smoked paprika
- 2 pinch2 pinch salt
- 2 slice2 slice sourdough bread for serving
