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Whole30 Roasted Red Pepper Tahini dip {whole30 + paleo + vegan}


  • Author: Nyssa Tanner
  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This whole30 roasted red red pepper tahini dip is a totally crave-worthy and healthy dip made with roasted red peppers, tahini, lemon juice, garlic, and a few simple spices. Creamy, luscious, and ready in less than 10 minutes! Whole30, paleo, vegan, gluten free, & dairy free.


Scale

Ingredients

  • 1 cup roasted red peppers – about 2 large roasted red peppers
  • 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

  1. Add all ingredients to food processor or blender and process until smooth, stopping to scrape down the sides as needed.
  2. Thin with a little water if desired, and season to taste with salt and lemon.
  3. Serve with cut veggies or your favorite mediterranean style meal!

Notes

  • To keep this dip Whole30 compliant, make sure you serve it with compliant accompaniments! Cut veggies are delicious, but it could also be served as a sauce for your cooked protein or roasted veggies.
  • 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 water at a time until you get the right texture!
  • This dip will keep in a sealed container in the refrigerator for 5-7 days.

  • Category: sauce
  • Method: food processor
  • Cuisine: mediterranean

Keywords: vegan, plant based, red peppers, tahini, spicy, quick, healthy, whole30, paleo, dairy free, sesame