romesco sauce 

Adapted from Love and Lemons

Ingredients:

I 8-ounce jar roasted red peppers, drained, seeds removed

¼ cup extra-virgin olive oil
¼ cup water

1/3 cup mix toasted almonds

2 tablespoons tomato paste
2 tablespoons sherry vinegar or red wine vinegar 

¼ cup canned chickpeas, drained and rinsed
2 garlic cloves
1 teaspoon smoked paprika
½ teaspoon kosher salt
Freshly ground black pepper 

Directions:

In a high-speed blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.

Serve with crusty bread or grilled vegetables. 

Makes 1 ½ cups