Smoky Red Pepper Tahini Drizzle
Indulge in the creamy richness of roasted red peppers blended with tangy tahini, zesty lemon juice, and a hint of garlic. This whole-food, plant-based dressing is oil-free, sugar-free, and under 500 calories per serving. Drizzle it over salads, grilled veggies, or use as a dip for a flavor-packed, guilt-free meal.
ingredients
- 2 large red bell peppers
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
steps
- 1.
Preheat the oven to 425°F (220°C). Place whole red peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes, until charred and slightly collapsing. Remove from the oven, let cool.
- 2.
Once cooled, remove the stems, seeds, and charred skin from the bell peppers. Cut the roasted peppers into large chunks.
- 3.
In a blender or food processor, combine roasted red peppers, tahini, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper. Blend until smooth and creamy.
- 4.
Adjust the seasonings to taste, adding more lemon juice or salt if desired.
- 5.
Transfer the dressing to a sealed container and refrigerate for at least 1 hour to allow the flavors to develop.
- 6.
Serve the Smoky Red Pepper Tahini Drizzle chilled and enjoy as a dressing, dip, or delicious topping.
