Red Pepper, Walnut, and Tahini Dip
Serves 8 (makes 1 1/4 cups)| Hands-On Time: | Total Time:
- 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.
- 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.
- Per ServingServing Size: 1 tablespoon
- Calories 30Calories From Fat 22
- Fat 2g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 49mg
- Protein 1g
- Carbohydrate 2g
- Sugar 1g
- Fiber 1g
- Iron 0mg
- Calcium 6mg
What does this mean? See Nutrition 101 .
Roasting fresh red peppers gives this dip vibrant flavor and color. You can easily substitute 1½ cups jarred roasted red peppers.