Roasted Red Pepper Tahini Dressing

This sweet and savory Roasted Red Pepper Tahini Dressing is really versatile. Besides salads, use it as a dipping sauce or sandwich spread.

Sweet and Savory

Tahini is one of my favorite ingredients to use in a salad dressing. I also love roasted red peppers, so I knew that I would love a Roasted Red Pepper Tahini Dressing.

Tahini Dressing has always been one my go-to dressings. It's savory flavor goes really well with sweet foods, like sweet potato and dried cranberries.

Adding roasted red pepper adds a sweetness to the savory tahini. Lemon juice adds some brightness, and garlic adds even more savory flavor.

Control the Ingredients

I love to make my own dressings so that I can control what goes in it. Have you ever read the labels on the back of salad dressings? It is pretty scary. There are ingredients in them that I have no idea what they are.

I personally prefer to eat whole foods that I can pronounce. Yes, I do buy the occasional vegan cheese and vegan hot dogs, which have a bunch of processed ingredients in them, but for the most part, I eat pretty healthy.

A Match Meade in Heaven

Ever since starting my blog, what I think about has changed. I continuously have both my blog and recipes on my brain. I call it blog brain and recipe brain.

Blog brain is constantly thinking about your blog: what post to write next, what you need to promote on social media, what plugin you need to install, etc. Then there's all the learning...

Recipe brain is thinking about what recipes you want to make next, and what you have in your pantry that you can make into something. It is also thinking about how many recipes you have in your backlog so that you can feel prepared for the weeks ahead.

These are the things that I think about all the time. I even dream about food and blogging.

I have more recipes that I want to make than my tummy can handle! In fact, sometimes there are so many leftovers in the fridge that I have to cool it with creating recipes. I literally have to hold myself back sometimes.

I watched the Food Network and Cooking Channel for years before starting my blog. I realized after starting the blog, not only how much I love cooking (I already knew that I loved to try new foods), but how much I loved creating new recipes. It was a match made in heaven!

Use As a Dressing, Spread or Dip

I forget which came first, this Roasted Red Pepper Tahini Dressing, or a variation of it for my Vegan BLAT. To be honest, the only difference is that I added water after it thickened up in the fridge.

For the Vegan BLAT, I used it as a spread. It works well as a dipping sauce too. You could say that this is a very versatile recipe indeed!

Easy to Make

Making your own dressing is quick and easy. Just whip all the ingredients up in a food processor, and your done!

You could also roast a red pepper yourself, which takes very little time. I often roast my own, but I also like to keep a jar of roasted red peppers in the fridge. They last for a long time, and make great additions to a pasta salad or dip.

Other easy dressings you might like

• Vegan Chipotle Ranch Dressing
• Turmeric Tahini Dressing
• Basil Dill Vinaigrette
• Vegan Thousand Island Dressing

Roasted Red Pepper Tahini Dressing

This vegan salad dressing is sweet and savory. It is super easy to make, especially of you use a store bought roasted red pepper.

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5 from 2 votes

Roasted Red Pepper Tahini Dressing

This sweet and savory Roasted Red Pepper Tahini Dressing is really versatile. Besides salads, use it as a dipping sauce or sandwich spread.

Course Condiment

Cuisine vegan, gluten free

Keyword roasted red pepper dressing, tahini dressing, vegan dressing

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8

Calories 50kcal

Author Willow Moon

Ingredients

• 1 red pepper or a roasted red pepper from a jar
• olive oil
• ¼ cup  tahini
• 3 tablespoons lemon juice
• 1 garlic clove minced

US Customary - Metric

Instructions

• Preheat oven to 450°.
• Drizzle olive oil in a pan. Slice red pepper in half, remove seeds, and place with skin facing up on pan. Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.
• Mix all ingredients in a food processor until smooth and creamy*.

Notes

If you are not going to use all of it right away, you will want to add 2-4 tablespoons of water after refrigerating because it thickens up. To use as a spread or dip, leave it overnight in the fridge to thicken.

Nutrition

Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 71mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 21.6mg | Calcium: 10mg | Iron: 0.4mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.