Red Pepper, Walnut, and Tahini Dip

Tom Schierlitz Mangalore - Goa - Dips


  • 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

How to Make It

Step 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.

Step 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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