Roasted Pepper dip with tahini
November 13, 2025
Creamy roasted pepper with lemon, tahini and smoked paprika.
This Mediterranean-style roasted pepper dip is perfect for adding extra colour and flavour to your meal. It's delicious served alongside mains, salads, or as a starter with fresh cut vegetables. With sweet roasted red and yellow peppers, lemon juice balancing the sweetness of the vegetables, and tahini making the dip deliciously creamy. With smoked paprika for extra warmth and smokiness.
Ingredients
Ingredients
- 2 red bell peppers
- 1 yellow/orange bell pepper
- 2 tbsp extra-virgin olive oil
- Juice of half a lemon
- 1 tbsp tahini
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Instructions
1. Roast the peppers
- Preheat the oven to 200°C / 425°F.
- Place peppers on a baking tray and roast for 25-30 minutes, until skins are soft and slightly charred.
2. Blend the sauce
- Add the roasted peppers, olive oil, lemon juice, tahini, smoked paprika, salt, and pepper to a blender or food processor. Blend until smooth and silky.
- Taste and adjust: add more lemon for brightness, olive oil for richness, or a pinch more salt if needed.
Serving Suggestions
- •Serve with salads, mains, or as a dip with pita or cut vegetables.
- •Also delicious as a spread for sandwiches.
Storage & Meal Prep
- •Keep refrigerated in a sealed jar for up to 4–5 days.
Variations & Substitutions
- •No tahini: Replace with Greek yogurt for a lighter dip.
- •Add spice: Mix in a pinch of chili flakes or 1-2 tsp of harissa.
- •Add richness: Blend in a few roasted cherry tomatoes or a couple of sun-dried tomatoes.
Enjoy!
This Mediterranean-style roasted pepper dip is perfect for adding extra colour and flavour to your meal. It's delicious served alongside mains, salads, or as a starter with fresh cut vegetables. With sweet roasted red and yellow peppers, lemon juice balancing the sweetness of the vegetables, and tahini making the dip deliciously creamy. With smoked paprika for extra warmth and smokiness.
Ingredients
Ingredients
- 2 red bell peppers
- 1 yellow/orange bell pepper
- 2 tbsp extra-virgin olive oil
- Juice of half a lemon
- 1 tbsp tahini
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Instructions
1. Roast the peppers
- Preheat the oven to 200°C / 425°F.
- Place peppers on a baking tray and roast for 25-30 minutes, until skins are soft and slightly charred.
2. Blend the sauce
- Add the roasted peppers, olive oil, lemon juice, tahini, smoked paprika, salt, and pepper to a blender or food processor. Blend until smooth and silky.
- Taste and adjust: add more lemon for brightness, olive oil for richness, or a pinch more salt if needed.
Serving Suggestions
- •Serve with salads, mains, or as a dip with pita or cut vegetables.
- •Also delicious as a spread for sandwiches.
Storage & Meal Prep
- •Keep refrigerated in a sealed jar for up to 4–5 days.
Variations & Substitutions
- •No tahini: Replace with Greek yogurt for a lighter dip.
- •Add spice: Mix in a pinch of chili flakes or 1-2 tsp of harissa.
- •Add richness: Blend in a few roasted cherry tomatoes or a couple of sun-dried tomatoes.
Enjoy!
