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Red Pepper, Walnut, and Tahini Dip

Red Pepper, Walnut, and Tahini Dip
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Serves 8 (makes 1 1/4 cups)| Hands-On Time: | Total Time:



  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.
By July, 2011

Nutritional Information

  • 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 .

Quick Tip

Red peppers
Roasting fresh red peppers gives this dip vibrant flavor and color. You can easily substitute 1½ cups jarred roasted red peppers.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.