Romesco white bean dip

For those of you holidaying abroad this summer, or considering it’s the end of August, have already spent your week away and have hoiday blues. You’ve wined and dined eating the local cuisine, immersed yourself in a new culture, had many failed attempts at the local lingo, driven on the wrong side of the road and made many memories.

That’s what holidays are really about the memories.

A certain time and place, the view, the company, it all adds up to make these memories. Ever had lunch on a beach drinking a glass of wine, to go and buy that very same bottle to take home, but when it comes to drinking, it just doesn’t taste as good. Or asked the waiter for the recipe for that sublime paella or meze dish to cook it at home, it most likely won’t taste as good.

So I bring to you a take on a famous sauce from the northern region of Spain, Catalonia. The romesco sauce is punchy from the paprika and cayenne but rich due to the almonds and Spanish olive oil. If you’ve ever experienced a true romesco sauce, no this won’t be the same, it may not be as good, it may even be better?!? But it has its feet stuck firmly in its roots.

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The original sauce uses bread as a thickener, a good white sourdough or chunky country loaf is ideal as it also imparts some flavour. Here though I’ve opted for some white beans. When making a dip I tend to gravitate towards a plantbased protein, typically in the form of lentils or beans, so whether it comes to afternoon snacking or building a big veggie bowl it will keep me sustained. White beans help to thicken the dip and provide a creaminess meaning less oil is needed plus who doesn’t like an alternative to hummus!?! I may feel the urge to bathe in it, but sometimes a change is necessary, so in comes this bright red beauty.

How much chilli, and which variety of chilli you use is comepletely up to you. I use a picante paprika by La Chinata, it is the hot smoked kind so has a good kick, if you’re using paprika just from the supermarket you may need to add a little more to get the right smoky level. Also I used half a dried ancho chilli which has sweeter fruity notes and isn’t too spicy but dried chilli flakes will substitute just finneeeeee. You won’t need to rehydrate these so just add straight to the food processor.

 

I served this in a few different ways, just as a dip with crudites, once in a big veggie bowl packed with sweet potato and courgette chips, avocado, some grains and greens. Another time in a packed lunch with olives, carrot, extra butter beans and a few other veggies thrown in the mix. Stir in some extra olive oil, vinegar if you like and a drop of water to make a killer salad dressing that will liven up any old salad. Or serve with some simply cooked fish or chicken or steak, or smeared underneath a plate of roasted meditteranean veg. I like to work on a leftover lunch policy, they are always the best ones. Throw together whatever is lingering, the crazier and more random sure will be the better!

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Enough chatting, let’s hop to it!

Romesco white bean dip

  • Servings: one big bowl full
  • Print

Ingredients

  • 1 tin of white beans (I used haricot)
  • 2 cloves of garlic
  • 2 red peppers
  • 1 tbsp tomato puree ( I had 2 tbsp of tinned cherry tomatoes that were leftover)
  • 1 tbsp sherry vinegar
  • 1 tbsp almond butter or a handful of almonds (roasting them would make it taste even better)
  • 1/2 dried ancho chilli (or 1/2 tsp chilli flakes)
  • 1/2 tsp picante smoked paprika (use 1 tsp of paprika if it’s not as strong)
  • 1 tbsp extra virgin olive oil
  • 2 good pinches of salt
  • small handful of fresh parsley

Directions

  1. Set the oven to 190C/170C fan. Place the peppers on a tray and put in the oven for up to 45 minutes until the skin is blackened and the peppers are soft. Set aside to cool.
  2. Meanwhile put the 1/2 ancho chilli in a mug and pour enough boiling water over to cover and leave to rehydrate.
  3. Once the peppers are cool enough to handle peel away the charred skins and remove the seeds and white membranes. Then put into a food processor.
  4. Place all the other ingredients along with the ancho chilli (not the water though) in the food processor and blitz until a smooth puree is formed.
  5. Taste and check for seasoning, salt, smokiness, acidity, spiciness and adjust as you like.
  6. Scoop into a serving bowl, garnish with extra parsley or store in a Tupperware where it will keep for around 5 days.

Have you got any favourite recipes from past holidays that you make on repeat at home? Maybe it’s the peri peri chicken from Portugal, a rabbit stew from Malta (that’s one that is on my list) a further flung pav bhaji from Mumbai or fava, one of my favourite Greek dishes that I still haven’t got round to cooking. Don’t you worry I’ll be in a yellow split pea frenzy by the time I’m back in my kitchen!

Enjoy the last of your summer!

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3 thoughts on “Romesco white bean dip

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