Red Pepper, Walnut, and Tahini Dip

Red Pepper, Walnut, and Tahini Dip
Tom Schierlitz
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preparation
15
minutes
cooking
20
minutes
Serves 8 (makes 1 1/4 cups)

Ingredients

2
red bell peppers
1/2
cup
toasted walnuts
2
tablespoons
tahini (sesame paste)
2
teaspoons
red wine vinegar
1
teaspoon
sugar
1/2
teaspoon
cumin
1/4
teaspoon
cayenne
kosher salt and black pepper
pita chips, for serving

Directions

  1. Heat broiler to high. Place the bell peppers on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 12 minutes; let cool, then remove the skins and seeds.
  2. In a food processor, combine the bell peppers, walnuts, tahini, vinegar, sugar, cumin, and cayenne and puree until smooth. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Serve with the pita chips.
Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 22
  • Fat 2 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 49 mg
  • Protein 1 g
  • Carbohydrate 2 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

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