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.
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