Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (25)
Romesco Sauce
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 4%
CARBS 6G17% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 13G80% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish red pepper and hazelnut sauce with chickpeas, tomato paste, and smoked paprika blended into a creamy, tangy dip. Serve with bread, vegetables, or grilled items.
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View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 4%
CARBS 6G17% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 13G80% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 190mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 16mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.