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!

This Spanish romesco sauce 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? ✅
Poured over pasta? ✅
Spooned onto roasted vegetables? ✅

I double-dog dare you to find something this dip doesn’t go well with. Think of this as the Spanish version of bruschetta: a simple appetizer that, if done right, is really good.

I love serving this one whenever I make a Spanish-inspired meal– roasted vegetables, paella, olive tapenade, and sangria! This romesco sauce is also great in a sandwich, like you would use hummus or another dip. Try it in my vegetable pitas with romesco sauce or my cauliflower sandwich.

Romesco Sauce Being Made In A Food Processor

Ingredient Notes

  • You can use any olive oil for this recipe. I’m partial to California Ranch Olive Oil or Kosterina, an olive oil I discovered after visiting Greece last summer, and it’s just so good.
  • You do need stale bread for the right texture of this romesco sauce, but if you don’t have a slice of stale bread, just toast the bread before adding it.
  • Blanched almonds are a must for the color– you don’t want the almond skins in the sauce for both the texture and color of the finished sauce. If you can’t find slivered, then make sure to use blanched almonds.
  • Trader Joe’s has the best prices on roasted red peppers! You can usually get a jar for $1.99, which is a steal compared to other grocery stores.
  • Smoked paprika is different from sweet paprika, so make sure to use the smoked kind!
  • The red wine vinegar at the end is so important to balance the paprika and the salt. Please don’t skip it, though you can use another acid if you don’t have red wine vinegar– like apple cider or even white balsamic vinegar.
Spread The Romesco Sauce On Pita Breads

How to Make This Romescan Sauce

Toast the Bread and Almonds

Heat the olive oil and add the bread and almonds. Cook until golden brown, making sure to stir frequently to prevent browning. Add in the minced garlic.

Pulse the Tomatoes

In a food processor, add the tomatoes and jar of roasted red peppers and pulse a few times until chunky.

Add the Almond Mixture

Add the almond mixture and puree until mostly smooth, with some texture.

Bake!

Add to a preheated baking sheet and cook for 15 minutes until bubbly and hot. Remove and enjoy.

How to Serve

We adore this romesco sauce as a dip, slathered onto warm pita bread or homemade bread (fantastic on my no-knead Instant Pot bread!)

It’s also a fantastic accompaniment to grilled or roasted vegetables like asparagus, eggplant, and peppers. The sauce adds a depth of flavor that elevates simple vegetables.

Serve With Roasted Vegetables And Garnish With Fresh Herbs

More Pepper Recipes

If you try this Spanish romesco sauce, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!

Delish Knowledge

Vegan Potluck: Spanish Romesco Sauce

Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

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 or diced tomatoes
  • 1 jar, 8 oz. roasted red peppers
  • 1 teaspoon salt
  • 1 1/4 tablespoons smoked paprika
  • 2 tablespoons red wine vinegar

Instructions

  • Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
  • 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.
  • Place the can of tomatoes with their juice 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.
  • 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 and serve. 

Notes

If your bread isn’t stale, place it in a toaster first! 

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 549mgPotassium: 332mgFiber: 3gSugar: 4gVitamin A: 872IUVitamin C: 7mgCalcium: 64mgIron: 2mg
Course: sauce, spread
Cuisine: Mediterranean


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26 Comments

  1. Keely @ Gormandize says:

    Not that there is anything wrong with bringing dip and bread to a potluck. Looks delicious, I love making tomato based dips.

  2. 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

  3. Avril Eastwood says:

    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

  4. Pavithra (eat,live,burp) says:

    Delicioso!!

  5. This looks so wonderful! Just perfect! I make something very similar as a spaghetti sauce and add lots of fresh basil!

  6. Reia@TheCrueltyFreereview says:

    A recipe that can be used as a dip or sauce? Great idea! Sometimes the simplest recipes are the most delicious.