Appetizers/Sides

Minty Romesco Dip

Minty Romesco Dip

Vegan Friendly

Difficulty Easy
Serves 1 1/2 cups
Prep Time 10 minutes
Cook Time 7 minutes
Ingredients
¼ cup hazelnuts
3 roasted bell peppers from a jar
½ teaspoon salt
Pinch ground black pepper
1 garlic clove, chopped
1 small shallot, chopped
¼ cup vegetable broth
1 tablespoon fresh lemon juice
1½ tablespoons chopped fresh mint

Notes

Recipe and photo courtesy of Nancy MS., Ordinary Vegan

Directions

  1. Preheat oven to 400ºF. Put hazelnuts on a rimmed baking sheet lined in parchment paper.
  2. Roast hazelnuts until slightly dark about 5 to 7 minutes. Keep a watchful eye so they don't burn.
  3. Heat ¼ vegetable broth in a small frying pan over medium heat. Add the garlic and shallot until softened; about 2-3 minutes.
  4. In a food processor, add hazelnuts, bell peppers, shallot/garlic mixture, lemon juice, salt and pepper.
  5. Process until coarse, but smooth. Add the mint and pulse a couple of times. Taste and add more seasoning if necessary.
  6. Spoon into a serving bowl with a squeeze of fresh lemon juice on top.
Print