Roasted Red Pepper Tahini Dressing

Roasted Red Pepper Tahini Dressing

Smoky roasted peppers blend with tahini for a creamy, tangy dressing.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Sesame

Roasted red peppers lend smoky sweetness to this creamy tahini dressing, balanced with lemon juice and garlic. It drizzles well over grain bowls, roasted vegetables, or crisp salads, and keeps well in the fridge for quick weeknight meals.

Ingredients

  • 1 cup roasted red peppers, drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons water, or as needed to thin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Combine the roasted red peppers, tahini, lemon juice, olive oil, and garlic in a blender or food processor.

  2. Blend until smooth, scraping down the sides as needed, about 1 minute.

  3. With the blender running, add water a tablespoon at a time until the dressing reaches a pourable, creamy consistency.

  4. Add the smoked paprika, salt, and black pepper, and blend again to combine.

  5. Taste and adjust seasoning with additional salt, lemon juice, or water as needed.

  6. Transfer the dressing to a jar or airtight container and refrigerate until ready to use.

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    Roasted Red Pepper Tahini Dressing

    Roasted red peppers lend smoky sweetness to this creamy tahini dressing, balanced with lemon juice and garlic. It drizzles well over grain bowls, roasted vegetables, or crisp salads, and keeps well in the fridge for quick weeknight meals.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup roasted red peppers, drained
    • 1/2 cup tahini
    • 1/4 cup fresh lemon juice
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 2 tablespoons water, or as needed to thin
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Combine the roasted red peppers, tahini, lemon juice, olive oil, and garlic in a blender or food processor.

    2. 2

      Blend until smooth, scraping down the sides as needed, about 1 minute.

    3. 3

      With the blender running, add water a tablespoon at a time until the dressing reaches a pourable, creamy consistency.

    4. 4

      Add the smoked paprika, salt, and black pepper, and blend again to combine.

    5. 5

      Taste and adjust seasoning with additional salt, lemon juice, or water as needed.

    6. 6

      Transfer the dressing to a jar or airtight container and refrigerate until ready to use.