Spicy Roasted Red Pepper Tahini Dip
This spicy, smokey dip is a crowd pleaser! This dip is easy to make and the recipe is very versatile. Use this dip as a spread on sandwiches and wraps or as a salad dressing or pasta sauce.
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.