Romesco Dip


Romesco Dip (Vegan)


4 Roasted Red Bell Peppers (charred on the grill or broiled in the oven)

1 cup of Ground Almonds

1-2 garlic Cloves minced

2 tablespoons of lemon juice (about the juice of 1 lemon)

½ teaspoon of cumin

¼ teaspoon of Smoked Paprika

2 tablespoon of Tahini

2 tablespoons of Pomegranate Molasses

3 tablespoons of Extra Virgin Olive Oil

Chili flakes or Aleppo chili for a spicy kick (optional)

½ teaspoon of sea salt


In a food processor add the peppers, the almonds, the garlic, the cumin, smoked paprika, lemon juice, pomegranate molasses and tahini. Mix well for a minute

Keep blending and add the Extra Virgin Olive oil through the top. Adjust seasoning and enjoy with Pita Bread or Roasted Veggies