10-Minute Roasted Red Pepper Dip

By the Gracious Vegan

This healthy and lovely dip hits the spot. The red peppers, tahini, and nutritional yeast provide the savory center. The basil, parsley, lemon juice, and garlic liven it up. Using jarred roasted red peppers saves so much time, and the taste is comparable to peppers you roast and peel yourself. This dip could also serve as a sauce for pasta, grains, or bowls. It’s very versatile.

Makes 2 cups 

Put all the ingredients in a food processor and process until you reach your desired smoothness. (This might work in a blender too, depending on your model.) Add one or more tablespoons of water if the dip is too thick. Serve immediately or refrigerate until serving time.

• 16-ounce jar of roasted red bell peppers, drained and rinsed (or 4 red peppers, roasted and peeled)

• 2 cloves garlic, minced or chopped

• 1/2 cup loosely packed parsley leaves (or 1.5 Tablespoon dried)

• 3/8 cup tahini

• 1/4 cup nutritional yeast (What is Nutritional Yeast?)

• 3 Tablespoons lemon juice

• 2 teaspoons dried basil (or 1/4 cup fresh leaves)

• 3/4 teaspoon salt

Timing: About 10 minutes

Gluten-free