Description
This creamy roasted red red pepper tahini dip is a totally crave-worthy snack made with roasted red peppers, tahini, lemon juice, garlic, and a few simple spices. Truly luscious, versatile, and ready in less than 10 minutes! Whole30, paleo, vegan, gluten free, & dairy free.
Ingredients
Scale
- 1 cup roasted red peppers – about 2 large roasted red peppers (jarred or roasted at home)
- 3/4 cup tahini
- 1 large clove garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- pinch of chili flakes (optional)
- 1/2 teaspoon sea salt
- water to thin if needed
- sesame seeds, paprika, and chili flakes to garnish
Instructions
- Add all ingredients to food processor or blender and process until smooth, stopping to scrape down the sides as needed.
- Thin with a little water if desired, and season to taste with salt and lemon.
- Serve with cut veggies or your favorite mediterranean style meal!
Equipment
Buy Now → Notes
If you can’t find tahini, try substituting with sunflower seed butter (sunbutter), or cashew butter!
Different brands of tahini have different consistencies, & some are definitely thicker than others. If you’ve processed or blended everything together and it seems too thick, just thin with a little bit of water at a time until you get the right texture!
This dip should keep in a sealed container in the refrigerator for 4-5 days.
- Prep Time: 5 minutes
- Category: sauce
- Method: food processor
- Cuisine: mediterranean