Roasted red pepper romesco dip
A new spin on romesco, using toasted sunflower seeds in place of almonds.
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