Red Pepper, Walnut, and Tahini Dip
Serves 8 (makes 1 1/4 cups)|
Hands-On Time:
15m
|
Total Time:
20m
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
- 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.
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
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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