Red Pepper and Tahini Dressing

By the Gracious Vegan

At only 29 calories and 2 grams of fat per 2 tablespoons (compare to Olive Garden Italian dressing at 80 calories and 8 grams of fat), this dressing is a fantastic part of a healthy diet. It also happens to taste great, and its color is magnificent! If you happen to have a surplus of red peppers from your garden or a farmers market, this is the recipe to use them on. I usually just buy a jar of roasted red peppers, though. It works really well.

Makes about 2.5 cups

Grill option: Grill 3 large red peppers (whole), turning them every few minutes until very well charred, about 12 minutes. Then put them in a paper bag or covered container and let sit about 5 minutes. Then peel off the charred skin and remove the stem, seeds, and core.

Broil option: Broil red pepper halves under the broiler (skin side up) and follow similar directions about the paper bag and peeling off the skin.

Quick option: Or just buy a 16-ounce jar of roasted red bell peppers.

• 3 large red bell peppers or one 16-ounce jar roasted red bell peppers (drained and rinsed)

In a blender, blend the roasted red peppers with the following ingredients until smooth.

• 2-3 cloves garlic, cut into a few pieces

• 1/3 cup tahini

• 1/3 cup water

• 3 Tablespoons fresh lemon juice

• Scant 1/2 teaspoon salt

Add more water if needed to get a good dressing consistency. This dressing will last 1-2 weeks in the refrigerator. It can be frozen, although you may need to blend it and/or add water to restore its texture.

Timing: 10 minutes if using jarred peppers. About 30 if grilling or broiling the peppers.

Gluten-free