The links in these recipes are for products that I use and recommend.
Roasted Red Pepper Tahini
- Prep Time: 10 minutes
- Cook Time: n/a
- Total Time: 0 hours
- Yield: 6 cups 1x
- Category: Sauce
- Method: Blend
- Cuisine: North African & Mediterranean
Description
This sauce is slightly sweet and spicy with a prominent sesame flavor. It compliments roasted and fresh vegetables, falafel, savory fritters, and flatbreads.
Ingredients
3 large (18 oz) Canned Roasted Red Peppers*
1/4 cup roasted or smoked garlic (or 3 cloves fresh)
1 cup boiling water
1 teaspoon smoked paprika (or paprika)
1 teaspoon Chili Powder (I use Ancho Chili Powder)
1 1/2 teaspoons salt
1 Tablespoon honey
1/4 teaspoon cayenne
1 (15 oz) can Tahini (if separated with oil on top, include the oil)
1/2 Tablespoon Red Wine Vinegar
Instructions
Place all ingredients in a blender bowl or an 8 cup pitcher (if using an immersion blender) with the tahini on top.
Blend.
Notes
*If you would like to use fresh made roasted red peppers, increase the vinegar by a little bit.
You can spice this up by adding more cayenne or using a spicy roasted pepper like poblano or anaheim.
We buy tahini in a jar so I am not sure how it’s amount of tahini (16 oz.) compares with a can of tahini. I can wing it but I would prefer having your advice.
Thanks for your comment. I’ll update the recipe to make it clearer. The recipe should read 15 oz tahini or a scant 2 cups which is the size of one whole Joyva Tahini.