Red Pepper, Walnut, and Tahini Dip

red-pepper-walnut-tahini-dip
Photo by Tom Schierlitz
Red Pepper, Walnut, and Tahini Dip 3.3 45 5 1
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  • Serves 8 (makes 1 1/4 cups)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 30 calories
    • Calories 22 calories from fat
    • 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

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.

Ingredients

  1. Check 2 red bell peppers
  2. Check 1/2 cup toasted walnuts
  3. Check 2 tablespoons tahini (sesame paste)
  4. Check 2 teaspoons red wine vinegar
  5. Check 1 teaspoon sugar
  6. Check 1/2 teaspoon cumin
  7. Check 1/4 teaspoon cayenne
  8. Check kosher salt and black pepper
  9. Check 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.

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