May 10, 2013

Vegan Potluck: Spanish Romesco Sauce

Spanish Romesco sauce is a smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables you will love this recipe if you’re a big hummus fan.

Spanish Romesco Sauce!

Spanish Romesco Sauce

At first glance you might be thinking “She brought a dip and bread to a potluck?”

And you would be right, until you taste it. This is so much more than a dip. It’s everything hummus wants to be: spicy, complex & perfect with just about anything.

Dipped into crusty bread? Check.
Poured over pasta? Check.
Spooned onto roasted vegetables? Double check.

I double dog dare you to find something this dip doesn’t go well with.

Romesco sauce being made in a food processor

Ok, I’m sure that this would taste horrible on ice cream, but you get the point.

I’m bringing this delicious dip for two reasons:
1. I know what a winner it is at potlucks
2. We will be in Barcelona by the time this is posted, a happy coincidence to share with you!

Think of this at the Spanish version of bruschetta; a simple appetizer that if done right is really, really, good.
Done wrong, and it’s nothing but stale bread and tomatoes.

Spread the Romesco sauce on pita breads

On a completely unrelated note, I am beyond excited to be apart of this vegan potluck! If this is your first time here, grab a drink and be prepared to spend the next few hours drooling over plant-based favorites.

The Virtual Vegan Potluck is a collection of 168 blogs with 8 courses! 168 bloggers and 8 categories! Whew. We are going to be full. And Happy.  Each blog is linked up to the next so you can hop from one recipe to the next.

Cheers to a fun event and thanks again Annie, Somer, and Jason for hosting this. I look forward to many more events and get-together’s.
Serve with roasted vegetables and garnish with fresh herbs

Print
Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas. | www.delishknowledge.com

Vegan Potluck: Spanish Romesco Sauce

  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean

Description

Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.


  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean
  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Spread, sauce
  • Method: Oven, Food Processor and Stove Top
  • Cuisine: Mediterranean
Scale

Ingredients

  • 1/4 cup olive oil
  • 1 slice stale french bread, cubed
  • 1/2 cup slivered, blanched almonds
  • 5 garlic cloves, minced
  • 1 15oz. can whole peeled tomatoes
  • 1 jar (8 oz.) roasted red peppers
  • 1 tsp. salt
  • 1 1/4 tbsp. smoked paprika
  • 2 tbsp. red wine vinegar

Instructions

  1. Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
  2. Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
  3. Place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
  4. Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and pour into a bowl.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

29 comments
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  1. Hmm I LOVE romesco sauce, but I have never made it! This goes straight into my recipes-to-try folder!
    x Vix
    vixbakes.com :: vegan baking + raw desserts

  2. Looks very yummy. I’m just a bit confused as you used tin tomatoes yet you say in your post ‘The ingredients need to be of quality, I prefer making this in the summer with heirloom tomatoes, but any in-season kind will do.’Am I being thick? You also use jarred peppers.
    Anyway I hope your having a fan time in Barcelona. Are you going to visit Barcelona’s Gothic Cathedral. It looks just fantastic? Have a great time. Avril

  3. Oo, yum. I would have no problem at all with you bringing this dip to a potluck! It seems like slightly thicker gazpacho, and so perfect for dipping fresh bread into (though I like your other suggestions for how to eat it, too!). I just love anything with tomatoes and garlic, and I bet the almonds round out the flavor really nicely.

  4. I love Romesco sauce! Yours look fabulous and as you say, spooned over roasted vegetables – heaven!!! love the photos too 🙂

  5. This looks just like my sort of dish, I’m obsessed with anything containing tomatoes and peppers at the moment! Dip and bread are perfect for a potluck 🙂

  6. Give me good bread and a yummy dip any day – and I’m a happy camper! Thank you so very much for participating. Enjoy your trip!!

  7. This one looks like a winner. Have a great time in Barcelona! What’s it like eating vegan in the land of artisan cheeses and acorn-fed pigs?

  8. A lovely tasty vegan Spanish Romesco sauce! MMMMMM! Did you use smoked mild paprika or spicy smoked paprika? It makes all the difference! We can choose bteween these 2 types of msoked paprika here in Belgium, from Spanish brands! MMMMMMMMM!

    I hope you had a fab time in Barcelona!