The Rumbly Tummy: Roasted Red Pepper Tahini Dip
Summer is winding down, and this little living-in-a-hot-tin-can folk band couldn't be happier to see Fall coming at last. But before we start roasting pumpkin seeds and doubling down on kale cranberry salads, we've got a lot of fresh summer veggies to eat up. And sometimes, simple is best.
We love ourselves a good crudites platter-- sliced raw veggies with a pickle or two thrown on the side. And in the center of it all, a creamy delicious ranch. On occasion, though, we love flipping the script and replacing that all American dip with something even more savory. As a transition into our hearty vegetable season, while still celebrating our summer spread, we are introducing this tasty, thick Roasted Red Pepper Tahini Dip. It'll snag at least one last pepper off the vine and slather perfectly all over those last cukes and tomatoes you're tired of making into gazpacho to impress your friends.
This dip also doubles as a salad dressing (add a little water to thin it out a bit), a sandwich spread, or even a soup thickener/flavor blaster.
Roasted Red Pepper Tahini Dip
1 large fresh red pepper (jarred would be fine, drained, about a cup)
2 TBSP water
1 TBSP nutritional yeast
1 TBSP + 1 tsp lemon juice
1 tsp miso (white or red)
Salt & Pepper to taste
1. On an open flame, or on high broil, roast the red pepper until charred. Cool. Cut open, remove seeds and stem.
2. Place pepper along with remaining ingredients in a blender. Blend until smooth. Salt and pepper to taste.
3. Refrigerate for about 1 hour to cool and allow flavors to meld. Eat it up!