romesco sauce
Discover a modern twist on Romesco sauce using tomato paste and chickpeas. Perfect with bread or grilled veggies—tangy, smoky, and creamy! Find more recipes at Carried Away Cuisine.
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Ingredients
- 2 roasted red bell peppers, skin and seeds removed
- ¼ cup extra-virgin olive oil
- ¼ cup water
- ⅓ cup mix of almonds and peeled hazelnuts
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- ¼ cup cooked chickpeas, drained and rinsed
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Freshly ground black pepper
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