Roasted red pepper romesco dip | Recipe Renovator
My verson of roasted red pepper romesco dip, which is normally made with toasted almonds. I had seen it a while back in Cooking Light, and clipped it to play around with. I subbed in toasted sunflower seeds, took out the salt and included very little vinegar, making this a yummy treat for people on the migraine/headache diet, low-sodium diet, and other special diets. It’s also dairy-free, gluten-free, and allergen-free. But most importantly, it is rich and hearty with the complex flavor of roasted red peppers, one of my favorite foods.

I have a dead-easy tip for roasting red peppers here. If you like garlic, I have some ideas for how to incorporate garlic into the dip without overpowering it. Paleo peeps can use this as a dip for vegetables, and a sauce for roasted meats.

Suitable for:
vegan, gluten-free, reduced-sugar, vegetarian, diabetic, low-sodium, and migraine/headache diets

You might also like:
Spanish romesco sauce from Simply Recipes
Romesco sauce with crostini from Kitchen Konfidence
Salmon and potato croquettes with creamy romesco sauce from Go Dairy Free
Baked Feta with Romesco and Olive Tapenade from Cooking Light

Roasted red pepper romesco dip | Recipe Renovator

Roasted red pepper romesco dip

A new spin on romesco, using toasted sunflower seeds in place of almonds.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 12-16 ounces bell peppers red, roasted, cored and peeled
  • 1/3 cup sunflower seeds toasted (45 g)
  • 3 tbsp Italian flat-leaf parsley (fresh)
  • 2 tbsp olive oil (extra virgin)
  • 1/2 tsp white balsamic vinegar sherry vinegar, use white vinegar for migraine diet
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder or 1 clove garlic, broiled with peppers

Instructions
 

  • Cut the peppers in half and remove the core, seeds, and ribs. Cut slits to flatten, and smush them face down onto a baking sheet. Add one unpeeled garlic clove to pan if using.
  • Broil for 10+ minutes until blackened. The skin should be blistered.
  • Use tongs to place in a paper bag, and roll to close. Let sit for at least 15 minutes to cool.
  • Turn oven to 350F/180C/gas mark 4. Spread the sunflower seeds on another baking sheet in an even layer and toast for 10 minutes. Stir. Place back in oven, checking every five minutes, until evenly golden brown. Remove from oven and let cool.
  • Peel the blackened skin from the peppers into the trash or compost.
  • Place all ingredients in the food processor or blender. If you broiled a garlic clove, squeeze the center into the machine, discarding the papery skin.
  • Pulse until a smooth or chunky consistency, adding additional spice as needed.

Notes

Per serving:
  • 47 calories
  • 4 g fat
  • 1 g saturated fat
  • 2 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 1 mg sodium
  • 82 mg potassium
  • 3 g carbohydrate
  • 1 g fiber
  • 1 g sugars
  • 1 g protein
  • 1 Weight Watchers Points Plus
To serve as shown, toast thick slices of gluten-free baguettes (I brought this amazing bread home from the New Cascadia Traditional Bakery in Portland, Oregon) on a grill pan or George Foreman grill until crisp. Rub each slice with the cut side of a fresh garlic clove OR a freshly cut tomato. Top with dip, additional fresh parsley, black pepper, and a drizzle of organic extra-virgin olive oil.