Romesco sauce
/A delicious sauce for topping roast vegetables, meats or smearing on bread. The chickpeas creates a gluten free option, but traditionally, stale bread is used.
2 roasted red 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
In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.