Recipes

Romesco, or Roasted Red Pepper Dip

Tags: Let's Dish
  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 1 pound (about 3) red bell peppers, halved lengthwise and seeded
  • 8 large cloves of garlic, unpeeled
  • 4 tablespoons extra virgin olive oil
  • 2 medium plum tomatoes
  • 1 cup whole almonds
  • 2 teaspoons cumin seeds
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon finely ground black pepper
  • 1 tablespoon hot water
  • Whole almonds, for garnish

Directions

1. Preheat oven to 500 degrees F.

2. Place the pepper halves and garlic cloves in a bowl and drizzle with 2 tablespoons of the olive oil. Place the pepper halves, skin side up, and garlic on a cookie sheet lined with parchment paper. Roast for about 20 minutes or until the pepper skins are charred. You may need to turn the garlic cloves after 10 minutes to prevent burning. Remove everything, and let cool on a separate plate.

3. Reduce the oven temperature to 400 degrees F. Place the tomatoes on a baking sheet. Spread the almonds and cumin seeds on the baking sheet in separate piles. Roast for 10 minutes or until the tomato skins split, almonds are toasted, and cumin seeds are toasted, but not burned.

4. While the tomatoes are roasting, remove the skins from the peppers and garlic, and discard. Place peppers and garlic in the bowl of a large food processor. Add the roasted tomatoes, almonds, cumin, lemon juice, salt, red pepper flakes, and black pepper. Puree until smooth. With the machine on, add the remaining 2 tablespoons of olive oil and the hot water slowly through the feed tube. Check seasonings and add more if necessary. The dip should be rather thick for dipping with crudités- such as endive, cucumber, yellow pepper spears, and toasted pita bread.

Nutritional Facts: Cals: 187, TFat: 16gm, SFat: 2gm, Chol: 0mg, Sod: 241mg, Carb: 9gm, Fib: 3gm, Pro: 4 gm

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