Roasted Red Pepper Tahini Sauce
8 Comments
Sep 20, 2023
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Drizzle this roasted red pepper tahini sauce on just about anything! It’s smoky, nutty, and deliciously creamy (but not overly thick). All you need are tahini, roasted red peppers, water, lemon juice, and garlic — it’s as easy as that.
Tahini has always been a vital ingredient in my kitchen. This nutty sesame seed paste creates the base of tahini sauce and is added to every flavor of hummus on this website. And since I love roasted red pepper hummus so much, it was a no brainer to create a looser sauce with an even more vibrant hue!
You can drizzle the roasted red pepper tahini sauce on any roasted veggie or salad that needs a nutty, saucy touch (I’ve got a few ideas below). And the more you experiment with it, the more you’ll find that it really does add a punch of bright flavor to virtually everything. So whip up a jar for the week and get creative with your meals!
Roasted Red Pepper Tahini Sauce Ingredients
- Tahini: I love making my own tahini since all you need to do is blend sesame seeds and oil. But if you’re looking for a good organic brand, I highly recommend Kevala!
- Roasted Red Peppers: Grab a jar of roasted red peppers that look bright, not dull. These Divina organic red peppers are my go-to.
- Water & Lemon Juice: Jarred lemon juice is always an option, but freshly squeezed lemon juice beats it any day.
- Garlic: Fresh minced garlic is a must — no garlic powder!
Find the printable recipe with measurements below
How To Make Roasted Red Pepper Tahini Sauce
Add to a food processor. Add the tahini, roasted red peppers, water, lemon juice, garlic, and salt to a food processor. You can find my favorite food processor linked below in the recipe card.
Blend until smooth. Blend the ingredients in the food processor until smooth. If you’d like a thinner consistency, add 1 to 2 tablespoons more water and continue blending until it’s perfect! Side note: Taste-test the sauce to see if you want more of a red pepper flavor. If you do, add another roasted red pepper and blend until smooth.
Ways To Use Roasted Red Pepper Tahini Sauce
- Drizzle on vegetables. This is a great sauce for adding a smoky, nutty flavor to cooked vegetables such as cabbage steaks, roasted broccoli, roasted cauliflower, or air fryer carrots. You can also see how I drizzle different flavors of tahini sauce on cauliflower steaks and stuffed eggplants in my cookbook!
- Drizzle on salads or bowls. When you want a slightly thicker sauce or dressing instead of a vinaigrette, add this to all of your salads and bowls, like this Mediterranean chickpea salad or roasted radish salad.
Common Questions
You can make this in a smaller blender, such as a Nutribullet. But if you have a large Vitamix, the quantity might not be quite enough to blend properly. If you’d like to double the recipe, then a high-powered blender would be great!
Once opened, a jar of roasted red peppers will last for up to 2 weeks. But while it’s fresh, you can also make this roasted red pepper chickpea salad or Romesco sauce.
Storage Tips
If you’re meal prepping for the week, this is a delicious sauce to add to your meal prep. Store it in an airtight container in the fridge for 4 to 5 days, or for up to 3 months in the freezer.
More Recipes with Tahini
- Baba Ganoush: The best smoky eggplant dip with a touch of tahini.
- Lemon Tahini Dressing: One of my go-to tahini dressings for salads.
- Maple Mustard Tahini Dressing: This is for all my maple mustard fans.
- Chocolate Chip Tahini Cookies: These add a hint of nuttiness to everyone’s favorite chocolate chip cookies.
I hope you enjoy and find lots of uses for this roasted red pepper tahini sauce! If you make it, I’d love to hear your thoughts on the recipe in the comment box below. Your review will help other readers!
Roasted Red Pepper Tahini Sauce
Description
Equipment
- Large Food Processor I've been using this one for ages!
Ingredients
- ½ cup tahini
- 3 whole roasted red peppers
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- kosher salt, to taste
Instructions
- Add to food processor. Add the tahini, roasted red peppers, water, lemon juice, garlic, and salt to a food processor.
- Blend until smooth. Blend the ingredients together in the food processor until smooth. If you'd like a thinner consistency, add 1 to 2 tablespoons more water.
- Serve or store. Use it right away or store it in a sealed container.
Lisa’s Tips
- If you prefer a stronger red pepper flavor over tahini flavor, feel free to add another roasted red pepper.
Nutrition
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Great sauce! First try was with a jar of organic roasted red peppers. Ended up adding the whole jar as there was no flavour of roasted red pepper. I remade it this week with freshly roasted red peppers and the difference in flavour is immense. I will always make my own roasted red peppers going forward as there is no comparison. I think I will get a dozen or so and roast and freeze, as this sauce is now in rotation. Thanks for the recipe Lisa. So good on everything, except dessert :)
The choice for the type of roasted red peppers is up to you! But glad you loved this tahini sauce with freshly roasted ones.
The moment I received your email, I knew I was making this!! It has two of our favorite ingredients: your Tahini (which I always have for your Hummus) and roasted red peppers! This is so easy to make and I had all the ingredients. I added extra roasted red bell peppers and garlic! It’s fabulous!! I’m also loving your cookbook!!
Thank you Lisa!!!
Yay, thanks so much for giving it a try, Susan! I’m happy you loved it (and love my other recipes and cookbook). That means so much!
I would like to try this, but have a few questions: How long does an open jar of tahini stay in my fridge? How can I roast a few red peppers in the oven? Thx
I treat tahini like peanut butter. Jar sits in cupboard and is used as needed. I am allergic to peanuts so tahini is (generally) a substitute
I love when I have all the ingred on hand! Whipped this sauce up in just a few minutes and drizzled it all over roasted cauliflower straight out of the oven. Wow! And, I plan to use the sauce as a spread on a roasted veggie sandwich on toasted ciabatta bread tomorrow.
Love how quickly you whipped up this recipe, Hillary! Sounds perfect on roasted cauliflower, enjoy!