You can use this Spicy Roasted Red Pepper Tahini Dip on just about everything!
You can use the dip on a charcuterie board, or spread it on a sandwich or bagel. You can thin the dip with water to turn it into a delicious salad dressing or even use it as a pasta sauce!
How to make Spicy Roasted Red Pepper Dip
In this recipe, I roasted red peppers in the oven until the skins were burnt and crispy, but you can also swap this out for jarred roasted red peppers to make this even easier to make!
When you roast red peppers in the oven at 450°F for 25 – 30 mins, the skin of the peppers begin to blister and char. Then, once you add them to a bowl and cover with a towel to let them steam and cool down for 10 – 15 minutes, the skin peels off easily.
The taste of the peppers magically transforms in the oven! The raw pepper develops a deep, complex flavor that’s mellow, smokey, and slightly sweet.
Now, you just add the roasted red peppers with the tahini, lemon juice, olive oil, harissa paste, maple syrup, garlic, cumin, coriander, and salt to a food processor and blend until creamy.
You can up the spice level by adding more Harissa paste. The 1 tbsp of harissa paste used in this recipe added a mild spice level, but if you are sensitive to spice you can also reduce this or omit it.
You can add water 1 tablespoon at a time to reach your desired consistency. I didn’t add any water to the dip pictured in this recipe, and it did end up firming up a bit in the refrigerator which is perfect for a spread on a sandwich or bagel. If you want to use this as a savory salad dressing, add a bit of water to thin it out. For a pasta sauce, add some pasta water to thin it out to your desired consistency.
Ingredients
Tahini: This sesame paste is the base of our dip. It’s creamy, rich, and has a slightly bitter and nutty flavor.
Roasted red peppers: Roast your peppers at home in the oven or buy them from a jar to save time. This adds a smokey sweetness and vibrant color to the dip.
Olive oil: Helps to make the dip smooth and adds some flavor to the dip.
Lemon juice: The acidity of the lemon juice brightens up all of the flavors!
Harissa paste: Infuses a fiery, complex heat with notes of garlic, chili peppers, and aromatic spices.
Maple syrup: Adds a touch of sweetness to round out the flavors and complement the natural sweetness of the roasted red peppers.
Garlic: Provides a pungent, savory depth that enhances the overall flavor profile.
Spices (Cumin and Coriander): These warm, earthy spices bring an exotic touch and complement the smoky notes of the roasted red peppers and the harissa paste.
Salt: Enhances the natural flavors and brings everything together.
What you will love about Spicy Roasted Red Pepper Dip
Vibrant Flavor: The smoky sweetness of roasted red peppers, creamy tahini, spicy harissa and earthy spices come together beutifully in this delicious dip
Wholesome & Nutritious: This dip is a guilt-free indulgence, packed with vitamins, minerals, and healthy fats from the red peppers, tahini, and olive oil. Plus, it’s naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.
Simple & Easy: With just a few simple ingredients and a quick blend in the food processor, this dip is ready in minutes. It’s perfect for a last-minute appetizer, a healthy snack, or a flavorful addition to your meal prep.
Versatile: Enjoy this dip with your favorite veggies, pita bread, or crackers. It’s also a delicious spread for sandwiches and wraps or a flavorful topping for grilled meats or tofu.
Make-Ahead Friendly: The flavors meld beautifully as the dip chills, making it perfect for entertaining or meal prepping.
Crowd-Pleaser: The vibrant color, creamy texture, and bold flavors are sure to impress even the most discerning palates. Whether you’re hosting a party or simply looking for a tasty snack, this dip is a guaranteed winner!
Spicy Roasted Red Pepper Tahini Dip
Equipment
- 1 Food processor
Ingredients
- 3/4 cup tahini
- 2 red peppers (about 1 cup of jarred peppers)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp harissa paste
- 1 tsp maple syrup
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
Instructions
Roasted Red Pepper (skip if using jarred peppers)
- Preheat the oven 450°F and line a baking sheet with parchment paper.
- Cut the red peppers in half and remove the stem, seeds, and membranes.
- Place cut side down on a baking sheet lined with parchment paper. Do not oil the peppers.
- Bake for 25 - 30 minutes or until the outsides are burnt and blistering.
- Put the peppers into a bowl, cover them with a clean kitchen towel, and let them steam for 10 - 15 minutes while they cool.
- Once cool, remove the papery skins and discard the skins.
Dip instructions
- Add the roasted red peppers to a food processor along with the tahini, olive oil, lemon juice, harissa paste, maple syrup, garlic, cumin, coriander, and salt.
Did you try this recipe?
If you made this Spicy Roasted Red Pepper Tahini Dip recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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