Roasted Vegetable Dip with Tahini

I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down.

If you know what I mean…

Eggplant, red onion, garlic and red bell peppers roasting in the oven… Imagine the smell in my kitchen!!

Roasted Vegetable Dip with Tahini

 

Being Turkish, sesame paste or tahini was a staple in our household. I know people who mix tahini in some of their breakfast, lunch and even dinner dishes.
I love it not only because it is a superfood packed with healthy fats but also it is full of antioxidants and Omega 3 fatty acids. It adds a great flavor to any dish. Best of all its gluten-free…

Roasted Vegetable Dip with Tahini

This tasty dip is a fantastic choice for entertaining. On this particular occasion I served them with pita bread chips but it can also be served with baby carrots, cucumber slices or any other vegetable you like.

If I am not using it as a dip, I sometimes use it as a spread when I make sandwiches for my husband. It immediately elevates the taste of the meat I am using in the sandwich. If you want to do that I recommend that you use an airtight jar and consume it in the next 5 to 6 days.

Make sure to open up a bottle of your favorite white wine. I promise you will like it.

Adapted from Ina Garten’s Roasted Eggplant Dip.

Roasted Vegetable Dip with Tahini

Roasted Vegetable Dip with Tahini

By Aysegul Sanford Published: May 27, 2013

  • Yield: Serves 4
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

I am a firm believer that roasting brings out the best in vegetables. Like it loosens them or make them let their guard down. If …

Ingredients

Instructions

  1. Preheat the oven to 400 °F.
  2. Cut the eggplant, onion and red bellpepper into small chunks. Place them in a large bowl and add the garlic, olive oil, black pepper, salt and cayenne paper and toss them.
  3. Spread them on a sheet pan and roast for 40 minutes.
  4. Take it out and let them cool for 15 minutes.
  5. While it is cooling, place the sliced pita bread on a sheet pan and drizzle it with 1 teaspoon olive oil. Let it bake for 5 to 7 minutes just until it is warm. (This step is optional. If you do not have time just toast unsliced pita bread in toaster and then slice it as you like.)
  6. Place the now cooled vegetables in a food processor attached with steel blade. Add the lemon juice, chopped parsley and tahini. Pulse 6 to 8 times to blend.
  7. Transfer to a bowl and garnish with chopped parsley. Serve with warm pita bread.

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    Comments

    1. Sarah T. says:

      Looks delicious and healthy! Can’t wait to try it!

    2. This looks yummy! I’ll save the recipe for when our eggplant seedlings in the garden present us with their bounty.

      • Oh wow, great Luanna! Eggplant is the star of this recipe. I can only imagine how delicious it would be with home grown, fresh eggplants. Enjoy!

    3. Gülçin Toker says:

      Very delicious….

    4. My busy schedule keeps me from commenting on your posts like I should, but I just want to say WOW to everything you’re doing on here!!! Helpful, chic and beautiful on every page! You have such great talent. I was just staring blankly at the jar of tahini in my fridge earlier today and you solved my problem :)

    5. Made this today to go along with some other finger foods as an appetizer for a dinner with friends. So good! Enjoying it now with a cup of white wine because I just couldn’t resist. And I normally do not like eggplant dips!

      Thanks for the recipe!

    6. Hi Ice! Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a dip recipe roundup today on Foxes Love Lemons. Have a great day!

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